Blood Orange Roasted Pork Tenderloin with a Fig Balsamic reduction sauce

Happy Holidays to all of you and your families. I thought that it might be fun to have a countdown to Christmas, each day I will post some great recipes to enjoy during this holiday season. Last year I did a countdown for Thanksgiving and came up with some fantastic recipes that could be used for any holidays, so make sure to check those out under November 2013.

For this countdown, I will start off with a delicious Roasted Pork Tenderloin using the Blood Orange Olive Oil with a combination of fresh chopped sage, yum! This would be a wonderful meal to entertain. With out further ado...


Blood Orange Roasted Pork Tenderloin


Ingredients:

2 pork tenderloins
1/4 cup chopped fresh sage
1/3 cup Blood Orange Olive Oil
salt and pepper to taste
1 garlic clove, minced


Preheat oven to 375*

Combine Blood Orange Olive oil, sage, garlic and salt and pepper in bowl. Lay pork tenderloin in casserole pan. Pour mixture and spread over pork. Bake in oven 45 minutes or until inside measures 165*.

Meanwhile make reduction sauce:

Fig Balsamic Reduction sauce

3/4 cup Fig Balsamic
1/4 cup Merlot
3-4 fresh figs ( or 1 persimmon sliced)


Combine ingredients in small stock pot. Place pot over medium heat. Reduce mixture by one half.

When pork is done, set out to stand for about 10 minutes. Pour reduction sauce over pork and serve.