Balsamic Roast Pork Tenderloin

Ingredients

• 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

Preparation

1. Preheat the oven to 450˚F.
2. Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins.
3. 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.
4. Transfer to the oven and roast for 12 minutes. (See Note 4)
5. Remove pork from the pan and keep warm.
6. 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.
7. 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.

Notes

1. 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.
2. 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.
3. Feel free to substitute 1/4 cup of balsamic glaze for the 1/2 cup balsamic vinegar. It's already reduced and thicker.
4. 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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