Kitchen Creations - Kauai Truffle Honey Balsamic Glazed Pork Tenderloin

Kitchen Creations - Kauai Truffle Honey Balsamic Glazed Pork Tenderloin
Updated: Sep. 5, 2018 at 9:54 AM HST
Email This Link
Share on Pinterest
Share on LinkedIn

For this Kitchen Creations, Chef Ronnie Nasuti from Tiki's Grill and Bar is incorporating a Kauai product. From the Kauai Nectar Company, he's using its truffle honey, its regular honey and its bee pollen. You can purchase these from the company by contacting them via email at or through social media @kauainectarco.

Links to both can be found on its website: Or on Kauai, you can find them at all Kauai Juice Company Locations (Kilauea, Poipu, and Kapaa) and at the Farmer's Market at the shops of Kukui'ula in Poipu on Wednesday's from 3:30 pm-6 pm. The recipe is below.

Truffle Honey Balsamic Glazed Pork Tenderloin

For the pork tenderloin

Pork tenderloin (average about a pound)

1 each

Balsamic vinegar

4 tbsp.

Kauai Nectar Honey

3 tbsp.

Dijon mustard

1 tbsp.

Rosemary, fresh, chopped

½ tbsp.

Salt & Pepper

As needed

Bacon slices

As needed

Kauai Nectar Truffle Honey

2 tsp.

Garnish herbs

As needed

Raw bee pollen, for garnish


Mix honey, balsamic, mustard, rosemary & a little salt & Pepper.

Rinse and pat dry the pork loin with paper towels.

Add the pork to the marinade and refrigerate for 2 hours.

Remove the pork loin from the marinade, wrap in bacon slices seam side down in an ovenproof pan and bake at 425° until an internal temperature of 140°

Onion Pineapple Marmalade

Sweet onions  (sliced)

1 ea.

Pineapple   (julienne)

1 cup

Shallots   (sliced)

1 lg.

Chopped garlic

1 tsp.

Orange zest & juice

1 ea.

O.J. concentrate

2 tbsp

Brown sugar

2 tbs.

Sweat off onions, shallots, pineapples & garlic.

Add all other ingredients & simmer until most of the liquid is gone. Taste for salt & pepper.

To assemble…

Slice rested pork loin and plate with marmalade.

Drizzle truffle honey, sprinkle herbs & bee pollen.

Copyright 2018 Hawaii News Now.