Transform everyday pork into a special-occasion main dish.

A simple pork tenderloin recipe, seared in zest-fused Persian Lime olive oil, then glazed with our sweet, crisp Cascadian Raspberry white balsamic, this wonderful weekday treat is ready to serve in less than half an hour. 


1-1/2 lbs pork tenderloin (1 to 2 pieces)
¼ cup + 2 tbsp Persian Lime olive oil
¼ cup Cascadian Raspberry white balsamic
½ tsp fresh ground pepper
1 tsp Kosher salt (fine)

Preheat oven to 375°. In a small bowl or measuring cup, add Persian Lime oil and Raspberry white balsamic. Whisk vigorously until creamy. Set aside. Salt and pepper pork until evenly distributed. Heat 2 tbsp Lime olive oil in cast iron pan until glistening. In oven-proof pan place pork and sear on all sides until golden. Remove from heat. Brush with glaze. Place in oven for 20 to 30 minutes or until thickest part of pork reaches 145 degrees. Do not overcook. The interior of pork should be light pink. Remove from oven and transfer to a cutting board and let rest at least 10 minutes before slicing. Serve with remaining oil/balsamic mixture.