This recipe and photo is from Chef Alexander Bernard from www.dartagnan.com
• 1 D’Artagnan Berkshire Pork Tenderloin, 16 to 20 ounces
• 2 tablespoons olive oil
• 1 tablespoon coarse salt
• 1 tablespoon Freshly-ground black pepper
• 3 tablespoons curry powder, plus 1/4 teaspoon for sauce
• 1 cup balsamic vinegar
• 1/2 cup maple syrup
• 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 bay leaf
• 6 black peppercorns
• 2 tablespoons water
1. Make the balsamic glaze: In a thick bottom soup pot, add balsamic vinegar, maple syrup, cinnamon, 1/4 teaspoon curry powder, nutmeg, bay, peppercorns and water. Simmer together until thickened and reduced by 1/3. Strain through a fine mesh sieve and cool. Balsamic glaze will keep for months in a squirt bottle.
2. Preheat oven to 400 degrees F.
3. In a bowl, mix salt, ground pepper and curry powder. Cut the pork tenderloins in half. Season all over with the spice mixture.
4. In a saute pan, heat the olive oil over medium-high flame. Add the tenderloins and brown on all sides.
5. Place the pork tenderloin halves in a roasting pan. Brush 1/2 of the balsamic glaze evenly over the tenderloins. Place the pan in the oven and finish cooking for 10 to 15 minutes, until medium. Once done, remove the tenderloins to rest for 5 minutes then slice into portions and drizzle with the remaining balsamic glaze.