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
- 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
- Preheat oven to 450 degrees.
- Combine garlic, rosemary, lemon zest, one tablespoon olive oil, salt and pepper. Press this mixture into the tenderloins.
- 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.
- Transfer to the oven and roast for 12 minutes, until the internal temperature is between 145-160 degrees.
- Remove pork from pan and keep warm.
- 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.
- After tenderloin has rested, slice into one-inch thick slices. Serve topped with balsamic caper sauce.