Sundog Supper Pork Tenderloin + Salad
This recipe is inspired by our Sundog Supper 4 pack – featuring our Garlic Infused EVOO, Traditional 18-year Aged Dark Balsamic Vinegar, Lemon Infused EVOO, and Cranberry Pear White Balsamic Vinegar (originally Plum).
Servings Prep Time
4 5 minutes
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
4 5 minutes
Cook Time Passive Time
20minutes 8hours
Ingredients
Pork Tenderloin
Salad
Instructions
Pork Tenderloin
  1. Place pork tenderloin in a large freezer bag, or tupperware dish with a lid.
  2. Combine all remaining ingredients into a small bowl, and whisk to combine. Pour over top of pork tenderloin, and mix it around so the meat is covered in the marinade. Let sit in fridge for approximately 8 hours.
  3. When you’re ready to cook, preheat the oven to 400 F and set a cast iron pan (or other oven-safe pan) to medium-high heat. Drizzle 1 tbsp Garlic infused EVOO in the pan.
  4. When the pan is nice and hot, place pork tenderloin in the pan. Sear both sides until nice and browned, about 4 minutes per side.
  5. When searing is finished, place whole pan inside the oven. Cook until cooked through, about 20 minutes. Let rest for 5 minutes on a plate before slicing.
Salad
  1. Wash greens thoroughly, and use a salad spinner to try. You can also pat dry with paper towels or a clean kitchen towel.
  2. Place greens in a medium bowl.
  3. In a small bowl or jar, add EVOO, vinegar, salt, pepper, and mustard. Mix well and add to greens, toss to combine. Sprinkle goat cheese, cranberries, and pecans on top.
Recipe Notes

This recipe uses our Traditional 18-Year Aged Dark Balsamic Vinegar, Cranberry Pear White Balsamic Vinegar, Garlic Infused EVOO, and Lemon Infused EVOO. You could also use any of the following EVOOs or balsamic vinegars for a different taste: