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Appellation Ventures, LLC.


Balsamic Glazed Pork Tenderloin

Pork has long been considered one of the most versatile meats that can be prepared in many different ways without drying out the tenderloin. A friend of mine provided me with simple and tasty recipe that can be prepared by anyone.



  1. Make the balsamic glaze:  in a thick bottom soup pot, add balsamic vinegar, maple syrup, cinnamon, ¼ teaspoon curry powder, nutmeg, bay leaf, peppercorns and water. Simmer together until thickened and reduced by 1/3. Strain through a fine mesh sieve and cool. Balsamic glaze will keep for weeks in a plastic squirt bottle in refrigerator.
  2. Preheat oven to 400 degrees F.
  3. In a bowl, mix salt, ground pepper and curry powder. Cut the pork tenderloin in half. Season all over with spice mixture.
  4. In a sauté pan, heat the olive oil over medium-high flame. Add the tenderloin and brown on all sides.
  5. Place the pork tenderloin halves in a roasting pan. Brush ½ half of the balsamic glaze evenly over the tenderloins. Place the pan in the oven and finish cooking for 12-15 minutes, until medium. Once done, remove the tenderloins to rest for 5 minutes, then slice into portions and drizzle with the remaining balsamic glaze.
  6. Serve with your favorite vegetable, scalloped potato or rice.

Serves: 4

Wine Pairing:

Esser Vineyards®  Pinot Noir or Merlot

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