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