Place the pork tenderloin in a resealable bag or shallow dish. Add the Sweet Cream Butter EVOO and Peach Balsamic, turning pork to coat completely. Cover and refrigerate 30 minutes up to 2 hours.
Heat oven to 425. Remove pork from the marinade and place on a foil or parchment lined rimmed baking pan. Discard the used marinade.
Generously season the pork tenderloin on all sides with Mediterranean Blend Seasoning.
Roast for approximately 20-25 minutes, or until the thickest part of the tenderloin reaches 145 on an instant read thermometer
Remove from the oven and allow pork to rest 5-10 minutes before slicing. This keeps the tenderloin juicy.
Cut the pork crosswise into thick, substantial slices, approximately 1-1 1/2 inches thick. Thread one piece of pork onto each sturdy stick.
Arrange the pork sticks on a serving platter. Drizzle lightly with Sweet Cream Butter EVOO, followed by Peach Balsamic.
Spoon Hot Pepper Bacon Cream Cheese Spread into a small serving bowl and serve along side the warm pork tenderloin sticks for dipping
