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! 

Print Friendly and PDF