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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!