Brushed on twice, the glaze darkens and clings to the browned pork while the pan juices turn sweet and deep. Le Paulmier’s La Pommée Apple Vinegar, a concentrated organic apple balsamic, gives the tenderloin its long, mellow finish.
Serves 4 · 40 min
Ingredients
- 1 1/2 lb (700 g) pork tenderloin
- 1 tbsp oil
- 2 tbsp + 1 tbsp La Pommée Apple Vinegar (Le Paulmier), plus a few drops to serve
Method
- Heat the oven to 400°F (200°C) and brown a 1 1/2 lb (700 g) pork tenderloin on all sides with 1 tbsp oil in an ovenproof skillet.
- Brush it with 2 tbsp of La Pommée and roast for 10 minutes.
- Brush with 1 more tbsp of La Pommée and roast for 5 to 10 minutes more, until the pork reaches 145°F (63°C) inside.
- Let rest for 5 minutes, slice and serve drizzled with the pan juices and a few more drops of La Pommée.
The star of this recipe: La Pommée Apple Vinegar, by Le Paulmier.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
