Prep Time:
10 mins

Cook Time:
25 mins

Total Time:
35 mins


  • 4 garlic cloves, crushed
  • 2 tbsp lemon zest
  • 2 tbsp chopped fresh rosemary, stems removed
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil, separated
  • 1/2 cup balsamic vinegar
  • 1/2 cup beef stock
  • 2 tbsp butter
  • 2 tbsp capers


  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 tablespoon 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 in pan.
  5. Remove pork from the pan and keep warm.
  6. Set the pan over high heat and stir in the beef stock and balsamic 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. Stir in the capers and spoon over pork.
  7. Let tenderloin rest for 3-5 min before cutting.