Pork Tenderloin Glazed with La Pommée

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

1. 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.
2. Brush it with 2 tbsp of La Pommée and roast for 10 minutes.
3. 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.
4. 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.