Rosemary Honey Balsamic Pork Tenderloin with Braised Balsamic Leeks

In preparation for our "Meet the Beekman Boys on Broadway" event Sunday, April 24 at 1pm at our Saratoga, New York, store on historic Broadway, we're going all out for Beekman. Between now and this can't-miss food sampling, book signing, meeting and greeting event, we'll be whipping up and sharing with you our favorite recipes using Beekman 1802 products.

For this dish and side, I used Beekman 1802 Blaak Roasted Garlic Drizzle and Rosemary Creamed Honey

Rosemary Honey and Garlic Balsamic Pork Tenderloin 


Preheat oven to 375. Use hands to smooth olive oil over tenderloin. Encrust with lots of freshly ground pepper and some good shakes of garlic salt. Bake in oven for 20 minutes. In a small pan, slowly melt 1 Tbsp of rosemary honey in 1 cup Blaak Drizzle; allow to gently simmer on low, tasting to ensure desired sweetness. If too sweet, add balsamic to taste. Use tongs to flip the tenderloin, and bake for an additional 25 minutes. Remove from oven and place on cutting board. Use spoon to drizzle half of honey/balsamic reduction over meat. Allow to rest for 10 minutes. Slice and drizzle spoonfuls of remaining honey/balsamic reduction while plating. 


Notes from Erin:  Many pork tenderloin recipes call for searing on the stove first before moving to the oven, but I went straight for the oven. I'd be interested to try this again and see if searing created more of a crust with the pepper and salt, just to experiment, but it was delicious as the recipe is. I like to cover my baking sheet with aluminum foil for zippy cleanup. 

Braised Leeks with Balsamic and Sea Salt


Preheat oven to 375. Spread sliced leeks on baking sheet. Squeeze lemon and drizzle olive oil. Mix about with hands. Place in oven for about 15-20 minutes, stirring/flipping once with tongs. Remove from oven, sprinkle with sea salt, and drizzle with Beekman 1802 Garlic Drizzle. Serve in a delightful heap! 

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Recipe: The Perfect Salad & Simple Vinaigrette

May is National Salad Month and we are kicking it off with Keeley's go-to salad and vinaigrette recipe. While visiting Hot Springs, Keeley threw this salad together for us on a whim one evening.

The quality olive oil, vinegar, mustard and honey make this unassuming salad a real show stopper. It's that good. Use Keeley's vinaigrette proportions as a guide and adjust to your own taste preference.

The Perfect Salad & Simple Vinaigrette |

The Perfect Salad & Simple Vinaigrette

• 1 bag Mixed Greens
• 1 cup cherry tomatoes, halved
• 1/2 cup gorgonzola crumbles
• 1/2 cup toasted pecans, chopped
• Black pepper & Fleur de Sel to taste

• 1 tsp Edmond Fallot Dijon Mustard
• 1 tsp Richard's Pure Raw Honey
• 6 tbsp Badia a Coltibuono Extra Virgin Olive Oil
• 2 tbsp Cavalli Balsamic Condiment of Reggio Emilia

1.  Add greens, tomatoes, cheese, and pecans to a large salad bowl and set aside.
2. Add 1 tsp of dijon mustard to an empty jar.
3. Add 1 tsp of honey to the jar, and mix well with a spoon.
4. Add 6 tbsp of olive oil to the honey & mustard mixture
5. Add 2 tbsp of balsamic vinegar to the jar
6. Put a lid on the jar and SHAKE!
7. Pour dressing over salad ingredients and toss to coat
8. Add freshly ground pepper & fleur de sel to taste before serving


    The Perfect Salad & Simple Vinaigrette |
    The Perfect Salad & Simple Vinaigrette |
    The Perfect Salad & Simple Vinaigrette |
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