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Rosemary Roasted Pork Tenderloin with Fig Balsamic Sauce

For the pork:

*2 pork tenderloins (about 3 pounds)
*1 teaspoon fresh rosemary, chopped fine
*3 cloves garlic, minced
*3 tablespoons TTOV's Rosemary Olive Oil
*Seasonello seasoned salt (available at Taste the Olive and Vine)
*Freshly ground pepper

For the sauce:

*1/2 cup TTOV's Fig Balsamic Vinegar
*1/4 cup chicken stock
*sea salt and pepper to taste

Mix the oil, garlic and rosemary and set aside. 

 Generously season the pork tenderloin with seasoned salt & pepper, to taste.

 Spread the oil mixture evenly over the seasoned tenderloins and wrap in plastic wrap and refrigerate for 2 hours, up to 24 hours. Bring back to room temp for 30 min before proceeding.

Preheat oven to 400 degrees F.

Place tenderloins in a roasting pan and roast for 25-35  minutes, until a thermometer in the center of the tenderloin registers 155F. Do not over cook.

Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10- 20 minutes.

Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan. 

Add the balsamic vinegar and chicken stock, and bring to a boil. Stir often so sauce does not burn, and the liquid is reduced in half, about 10-20 minutes.  

Season to taste with salt and pepper.

Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.

* If you’d like a spicy kick to the tenderloin, substitute Harissa or Baklouti Oil for the Rosemary Oil.