Ingredients

• This is a riff on a recipe from Epicurious that uses pork chops. We used tenderloin in our recipe. Serve with our recipe for garlic green beans and rice for an easy but spectacular meal.
• 2 pork tenderloins
• kosher salt and freshly ground pepper (We used our Sichwan pepper which gives a nice tang to the dish)
• 2 tbsp Medium Olives On Tap extra virgin olive oil
• 1 cup of thinly sliced shallots
• 2/3 cup of either our traditional dark balsamic vinegar or our red apple dark balsamic vinegar
• 1 tsp fresh thyme leaves
• 2 tbsp chopped parsley

Instructions

1. Set the oven to 400 degrees. Pat the pork dry, season generously with salt and pepper and rub the spices into the meat. Heat the oil on medium-high in a 10 inch skillet and add the meat and shallots. Brown the meat well on all side and remove to a foil-lined rimmed baking sheet and roast in the oven for about 10 minutes. Meanwhile reduce the heat under the shallots and cook until they are tender and starting to brown. Add the vinegar and thyme and reduce slightly. Return the cooked tenderloin and any accumulated juices to the skillet and coat the meat with the sauce. Transfer the meat to a plate and tent with foil. Continue to cook the sauce until syrupy.