1 Berkshire Pork Tenderloin, 16 to 20 oz
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Coarse Sea Salt
1 Tbsp freshly-Ground Black Pepper
3 Tbsp Curry Powder, plus 1/4 teaspoon for sauce
1 Cup Balsamic Vinegar
1/2 Cup Runamok maple syrup
1/2 tsp Cinnamon
1 tsp Nutmeg
1 Bay Leaf
6 Black Peppercorns
2 Tbsp water
Make the balsamic glaze: In a heavy-bottomed soup pot, combine balsamic vinegar, maple syrup, cinnamon, 1/4 tsp curry powder, nutmeg, bay leaf, peppercorns and water. Stir to combine and simmer together over medium-low heat, until mixture has thickened and is reduced by one third. Strain the solids from the glaze through a fine mesh sieve, and allow sauce to cool. (Make-ahead: The balsamic glaze will keep for up to several months in a squirt bottle.)
Make the tenderloin: Preheat oven to 400 degrees F. In a small bowl, stir together the salt, ground black pepper and curry powder. Cut the pork tenderloins in half. Season meat all over with the dry spice mixture.
Next, in a saute pan, heat the olive oil over a medium-high flame. Add the seasoned tenderloins and brown the meat on all sides. Place the browned pork tenderloin halves in a roasting pan. Brush half of the balsamic glaze evenly over the tenderloins. Place the pan in the oven on the center rack and finish cooking for an additional 10 to 15 minutes, until medium. Once done, remove the roasting pan from the oven. Allow the tenderloins to rest for 5 minutes, then slice into portions and drizzle with the remaining balsamic glaze.
Our staff member Denise adapted this great recipe from dartagnan.com.