Pork Archives

The Spicy Olive’s Caramelized Pork Tenderloin

May 14, 2021

THE SPICY OLIVE’S CARAMELIZED PORK TENDERLOIN

1 – (2 to 2.5lbs) of pork tenderloin

2 teaspoons of salt

½ teaspoon of paprika

½ teaspoon of The Spicy Olive’s Baklouti Fused Olive Oil

1 tablespoon of The Spicy Olive’s Portuguese Chiquitita EVOO or other Medium to Mild Single Varietal olive oil

3 tablespoons of The Spicy Olive’s Lavender Dark Balsamic Vinegar this would be delicious with any of our dark balsamics!

4 to 6 slices of bacon

1/3 cup of honey

2 tablespoons of mustard

Preheat oven to 350 degrees F.

Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Baklouti Fused Oil and Chiquitita over medium high heat, place tenderloin in skillet and let the sides seal.

In a small bowl combine the Balsamic Vinegar, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture gets caramelized. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil, place in oven and bake for 15 minutes. Remove from oven and allow to rest so juices can redistribute into the meat. Remove toothpicks, slice and serve.

The Spicy Olive’s Smoked Elderberry Pork Ribs

August 26, 2020

SMOKED ELDERBERRY PORK RIBS
2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of The Spicy Olive’s Elderberry Balsamic Vinegar
2 tablespoons of The Spicy Olive’s Honey-Ginger Balsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon The Spicy Olive’s Butter Infused Olive Oil.

Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.
Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs and serve.

The Spicy Olive’s Pork Scallopini and Spaghetti Squash

March 17, 2020

A Delicious dinner idea with Spaghetti Squash instead of spaghetti. This recipe could also be made using chicken.

The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad

February 28, 2019

1 (3 lb.) package pork tenderloins

1/2 teaspoon black pepper

2 teaspoons sea salt

10 bacon slices

1 (8 oz.) package haricot verts ( thin green beans)

2 tablespoon The Spicy Olive’s Garlic olive oil, divided

2 garlic cloves, divided

1/2 cup The Spicy Olive’s Strawberry balsamic vinegar

1/2 cup quartered fresh strawberries

1 package fresh spring greens

Preheat grill to 400-500º (high) heat. Sprinkle pork with pepper and 1 tsp. salt, wrap 5 bacon slices around each pork tenderloin and secure with wooden toothpicks.

Place green beans, 1 tablespoon garlic olive oil, 1 garlic clove, minced and remaining sea salt in the center of a 24×18 inch piece of aluminum foil, toss to coat. Bring sides of foil over green beans, double fold sides and top to form a packet.

Turn off one side of the grill and arrange pork tenderloin and green bean packet on that side of the grill. Close lid and allow to cook for 25-30 minutes, turning tenderloins after 15 minutes.

Meanwhile, mince remaining garlic and saute in remaining olive oil. Add strawberry balsamic vinegar and allow to come to boil, cook 5 minutes. Reserve 1/2 of mixture for basting, and other 1/2 for salad and add fresh strawberries when cooled.

Remove green beans from grill and put tenderloins on lit side of grill. Baste pork with strawberry balsamic mixture. Grill for 5 minutes turning once and basting frequently.

Remove pork from grill and allow to rest. Place salad greens on salad plates. Slice pork tenderloin and place 2 slices on top of greens. Add the roasted green beans and drizzle the strawberries and strawberry balsamic mixture over the top. Serve and enjoy!