Balsamic Roast Pork Tenderloin
- 3 lb pork tenderloins (Two 1.5 lb tenderloins, See Note 1)
- 4 cloves of garlic crushed
- 2 tbsp chopped fresh rosemary stems removed
- 2 tbsp grated lemon zest (See Note 2)
- 2 tbsp olive oil separated
- 1 tsp EACH kosher salt and freshly ground black pepper
- 1/2 cup beef stock
- 1/2 cup balsamic vinegar (See Note 3)
- 2 tbsp butter
- 2 tbsp capers
- Preheat the oven to 450˚F.
- Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins.
- In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
- Transfer to the oven and roast for 12 minutes. (See Note 4)
- Remove pork from the pan and keep warm.
- Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers and spoon over pork.
- Cut the tenderloin into thick 1" slices and serve with balsamic caper sauce over the top. Great with scalloped potatoes, roasted vegetables or a fresh salad.
- Be sure t purchase a pork tenderloin and NOT a pork loin. There is a difference! I typically, and used in they recipe, pick up a package of pork tenderloins, 2 to a package averaging 1.5 lbs each. That’s what I used here and 12 minutes was perfect. Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 3 minutes. If you have a larger piece times may vary.
- I like to also use Meyer lemon zest, so good. It's a cross between a lemon and either a mandarin orange or the common orange.
- Feel free to substitute 1/4 cup of balsamic glaze for the 1/2 cup balsamic vinegar. It's already reduced and thicker.
- Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 3 minutes.
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