Ingredients for 4 people
- 2 pork fillets, 900g total
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 1 tbsp garlic, minced
- 60 ml De Nigris Thick & Intense Balsamic Vinegar
- 60 ml runny honey
- 12 small ‘slider’ burger buns
- Coleslaw, to serve
For the recipe
Heat oven to 180 degrees centigrade. Cover large baking sheet with foil and spray with cooking oil.
Combine De Nigris Intense Balsamic Vinegar and honey in a small pot and heat over medium, about 3 mins, stirring frequently until reduced in half.
Mix salt, pepper, oregano, and garlic in a small bowl until well combined. Rub all over pork fillets. Heat olive oil in a large skillet over medium heat. Sear pork tenderloin in skillet on each side about 2 mins. Place on baking sheet and baste with Balsamic sauce.
Bake for 20 minutes, baste and check temp with a meat thermometer. Continue cooking and basting until internal temperature reaches at least 68 degrees Celsius. Baste again then allow to rest for five minutes. Cut into slices. Fill slider buns with sliced pork, topped with coleslaw.