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Balsamic-Honey Drizzled Pork alla Toscana

4 servings
italian pork

Ingredients

  • 1.0 pork tenderloin (10 oz, seasoned with salt and pepper)
  • 2.0 tablespoons grape seed oil (for searing)
  • 0.33 cup Tuscan red wine (Sangiovese/Merlot blend)
  • 1.0 cup grape tomatoes (halved)
  • 2.0 cloves garlic (minced)
  • 3.0 tablespoons honey
  • 2.0 tablespoons balsamic vinegar
  • 1.0 teaspoon fresh oregano (chopped)
  • 2.5 fresh basil leaves (chopped (plus strips for garnish))
  • fresh mozzarella (sliced)
  • 1.0 cup orzo (cooked, 6.5 oz dry)
  • 1.0 tablespoon extra virgin olive oil
  • 2.0 cloves garlic (minced)
  • 0.5 lemon (zest and juice)
  • 1.0 tablespoon grated Parmesan (optional)

Instructions

  1. Sear the Pork: Heat grape seed oil in a large pan over medium-high heat. Sear the pork tenderloin on all sides until browned (2-3 minutes per side). Remove the pork and transfer it to a baking sheet. Place in a 375°F oven and bake for 15-20 minutes, or until the internal temperature reaches 145°F.
  2. Deglaze the Pan and Cook Tomatoes: Return the pan to medium heat. Add the red wine to deglaze, scraping up any browned bits. Stir in garlic and halved grape tomatoes. Season with salt, pepper, and a drizzle of extra virgin olive oil. Cook until the tomatoes start to brown and soften, and the wine reduces slightly (about 4-5 minutes).
  3. Prepare the Sauce: Add the honey, balsamic vinegar, and another splash of red wine to the pan. Stir to combine and let the mixture simmer until it thickens into a glaze-like reduction (about 3-4 minutes). Add the chopped oregano and most of the chopped basil to the sauce and stir just before serving to infuse their fresh flavors.
  4. Finish the Pork: Remove the pork from the oven and spoon some of the sauce over the top. Place slices of mozzarella on the pork and return to the oven or broil briefly to melt the cheese. After broiling, garnish with fresh basil strips for presentation.
  5. Prepare the Orzo: Heat extra virgin olive oil in a skillet over medium heat. Sauté garlic until fragrant (1-2 minutes). Toss in the cooked orzo and season with salt, pepper, lemon zest, and juice. Optional: Sprinkle with Parmesan for extra richness.
  6. Serve: Slice the pork tenderloin and plate over the garlic lemon orzo. Spoon the reduced sauce with grape tomatoes over the pork and mozzarella. Garnish with fresh basil strips for presentation.
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