Balsamic Pork Tenderloin

There’s so many things you can do with a pork tenderloin… This recipe starts with a delicious combination of herbs, garlic, and citrus, rubbed into it. Then it’s seared to a light golden brown, and finished in the oven until medium-well. It would be good just like that at this point, but to really take it over the top, it’s finished with a rich, sweet balsamic pan sauce – so good!! Recipe credit: Kevin Is Cooking

Balsamic Pork Tenderloin

Serves: 6-8

  • 2 – 1 1/2 lb. pork tenderloins
  • 4 cloves garlic, minced
  • 2 Tbsp. chopped fresh rosemary, stems removed
  • 2 Tbsp. grated lemon zest
  • 2 Tbsp. olive oil, separated
  • 1/2 c. beef stock
  • 1/2 c. balsamic vinegar
  • 2 Tbsp. butter
  • Salt & Pepper
  1. Preheat oven to 450 degrees.
  2. Combine garlic, rosemary, lemon zest, one tablespoon olive oil, salt and pepper. Press this mixture into the tenderloins.
  3. In a large, oven-proof skillet, heat one tablespoon oil over medium heat. Add the tenderloins and cook, turning frequently, until browned on all sides, about 8-10 minutes.
  4. Transfer to the oven and roast for 12 minutes, until the internal temperature is between 145-160 degrees.
  5. Remove pork from pan and keep warm.
  6. Set the pan over high heat and stir in beef stock and balsamic vinegar, scraping up any cooked bits in the pan. Bring liquids to a boil and cook until reduced by half. Turn the heat off and whisk in the butter, one tablespoon at a time.
  7. After tenderloin has rested, slice into one-inch thick slices. Serve topped with balsamic caper sauce.

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