This is just a take off of the Chicken Mango recipe but with Pork Tenderloin.
Heat saute pan then pour in DIVINO Blood Orange EVOO (just a tsp. or so), let oil heat up and pan sear the tenderloins. I took the seared tenderloins and let them cool I coated both sides of tenderloins with DIVINO Fig Creme Balsamic Glaze then placed them in a 13 x 9 pyrex. Before putting them in pyrex I scraped all of the Blood Orange EVOO out of saute pan and made sure bottom was covered. I cut up 2 small apples (I had very small apples), a medium size chopped sweet onion and fresh and sauteed this mixture. When soft I covered the tenderloins with this mixture added some more fresh rosemary and into the oven.
I baked covered with foil for the first 30 minutes on 350 degrees. I then drizzled some more DIVINO Fig Creme Balsamic Glaze and left uncovered for another 15 minutes.
Just a plug for my friends at Bagliani’s in Hammonton, these tenderloins I had purchased on sale and were OUTSTANDING! Next sale I’m going to stock up. Oh . .did I mention the sweet potatoes. . . .Jersey fresh!