1-1.5 lb Pork Tenderloin
3 Tbsp Wild Rosemary EVOO
1 tsp Rosemary Sea Salt
1/2 tsp Black Pepper
1/4 cup Blueberry Balsamic Vinegar
3 Tbsp fresh Blueberries
1 Tbsp Honey
2 Tbsp Mediterranean Rub
2 Tbsp Fresh Rosemary, rough chopped
Preheat oven to 375 degrees F.
Trim fat from pork tenderloin and season all sides with sea salt and pepper. Heat olive oil in large skillet over med-high heat, once heated add pork and sear until golden brown on all sides and set aside.
Lower heat in skillet to medium-low and add balsamic vinegar, fresh blueberries, and rub. Scrape up any browned bits stuck to the pan from the pork. Let simmer for a few minutes to thicken.
Place pork on a roasting pan or rimmed baking sheet and coat with glaze. Roast for a total of 20 minutes. If you have any remaining glaze, brush over pork half way through roasting time. Garnish with fresh rosemary before serving.