In a bowl, whisk together ¼ c Blood Orange Olive Oil, 3 tbsp of Blackberry Ginger Dark Balsamic, 2 tbsp steak seasoning, salt and pepper.
Remove the pork loin from the packaging and pat dry using a paper towel. Marinate the pork for at least 2 hours. Overnight is better. It makes the pork incredibly tender.
Preheat the oven to 400°F, and a large skillet over medium-high heat.
Add the additional tbsp of Blood Orange Olive Oil to the skillet. Sear the pork loin for roughly 2-3 minutes per side or until nicely browned on all sides.
Place the loin onto a roasting pan, or a cookie sheet with a wire rack, and roast for 35-45 minutes depending on the thickness of the loin.
Once internal temperature reaches 145°F., remove the pork from the oven. Tent with foil and allow to rest for 10 minutes.
Once rested, slice on the bias and serve with an additional drizzle of oil and vinegar if desired.
If you would like to make a Blackberry Balsamic Reduction: combine ¼ c Blackberry Ginger Dark Balsamic, a handful of fresh blackberries, and zest of 1 orange in a small saucepan. Bring to a boil, gently smash the berries with the back of a fork and return the pot to simmer for 15-20 minutes. The blackberry balsamic reduction will continue to thicken as it cools. Drizzle over the sliced pork and enjoy!
4 servings