BALSAMIC ROAST PORK TENDERLOIN
- 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
- 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 tablespoon 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 in pan.
- Remove pork from the pan and keep warm.
- 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.
- Let tenderloin rest for 3-5 min before cutting.