Ingredients
- 1 port tenderloin (about 1 lb)
- 1/3 cup WVOO Gravenstein Apple White Balsamic
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375˚
- In a small bowl mix the Gravenstein Apple White Balsamic, honey, Dijon mustard, garlic, salt and pepper
- Place the pork tenderloin in a baking dish and pour the glaze over the top
- Toast the port in the preheated oven for 25-20 minutes, basting occasionally, until the internal temperature reaches 145˚
- Let the port rest for for 5 minutes before slicing and serving
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