By: Nellie Palmer
- 2 lb Pork or Beef Tenderloin
- 2 Tablespoons Pink Sea Salt
- 2 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 4 Tablespoons Strawberry Balsamic Vinegar
- 1 Cup Chicken Broth Homemade or Low Sodium
- 1 Teaspoon Thyme Chopped Fresh
- 2 Tablespoons Butter Unsalted
- 2 Tablespoons Truffle Oil
- 1/4 Teaspoon Aniseed Ground
- 1/4 Cup Figs Finely Chopped
- 1/4 Cup Fresh Squeezed Orange Juice
- Preheat your oven to 400 degrees F.
- If you are making a beef tenderloin, use cooking twine to tie around the filet in three or four places to hold the tenderloin together.
- Lightly season the filet with salt.
- In a cast iron skillet, heat olive oil and brown the filet on each side for about three minutes or until browned on each side. This should take about 12-15 minutes.
- Remove the cast iron skillet from the stove top and bake in the oven for approximately 20-25 minutes, or until cooked to your desired taste. Seering and oven time combined should be about 45 minutes.
Internal Temperature Chart:
Rare – 115* – 120* F
Medium Rare – 120* – 125* F
Medium – 130* – 135* F
Pork Tenderloin should be cooked to 145* F
- Allow the meat to rest for 15 minutes before serving.
- While the filet is resting, place the honey, balsamic vinegar, chicken broth, orange juice, thyme, butter, truffle oil, aniseed and figs in a blender and blend until smooth. Then heat in a sauce pan. Once it comes to a boil, reduce and simmer for 10 minutes.
- Slice the filet, arrange the slices on a plate and drizzle the glaze over them. You can also garnish this dish with fresh salad tossed in a light rice vinegar dressing.