Champagne Dark Balsamic Pork Tenderloin


1 lbs pork tenderloin
1-2 tablespoon Champage Dark Balsamic
1-2 tablespoons Herbs De Provence Infused Olive Oil
1-2 tablespoons of Bread Dipper 


Mix together Bread Dipping spices and Champage Balsamic Vinegar, roll pork tenderloin in mixture evenly. In a non reactive pan brown all sides of pork with Herbs De Provence Olive Oil on medium heat, turning tenderloin serveral times (7 min). Put oven on 350 degrees. Cook pork tenderloin in pre heated oven until internal temp reaches >155. This is about 30-45min.
Remove from oven. Let tenderloin sit for 5 min before slicing. Serve with a side of your choice.



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