Our Gochujang extra virgin olive oil is a spicy-umami “flavour-fest”. It infuses the rich, sweet and savoury fermented red chili paste of the epic Korean condiment. Tender pork tenderloin is a classic all on its own - a wonderfully lean cut of meat. But often, despite all attempts to ramp up its mild flavour, the result can be a little boring. A brilliant solution is to slice the tenderloin into medallions, pan-sear in Gochujang EVOO to caramelize, then splash in Apricot balsamic for a sweet-savoury finish. Super easy. Super yum. 


1-1/2 pounds pork tenderloin
2 tsp kosher salt
1 tsp ground black pepper
1-2 tbsp EVOO 
1/3 cup Apricot white balsamic 

2 tbsp Gochujang olive oil (or Chipotle olive oil)
Slice the pork tenderloin into 1-inch thick slices, cross-wise. Season each side with salt and pepper. Heat a large skillet (or cast iron pan) to medium-high heat. When heated, add the olive oil. When it's shimmering, add the pork slices, lying flat. Let the pork cook without touching it (that's really important) for 2-3 minutes until browned on pan side. Then flip each slice over to sear the other side until browned.  Add balsamic to the hot skillet.  Scrape browned bits of meat to deglaze the pan. Then add the Chipotle oil and ladle with the balsamic over the medallions with a spoon until done, 2 or 3 minutes. If there is not enough liquid add another tablespoon of olive oil. Serve with a splash of Apricot balsamic.