This Balsamic Roast Pork Tenderloin looks like you spent a lot of time on it, but it’s on the table in 35 minutes. A spot on Italian inspired dinner.
4 cloves of garlic crushed
2 tbsp chopped fresh rosemary stems removed
2 tbsp grated lemon zest
2 tbsp olive oil separated
1 tsp salt and black pepper
1/2 cup beef stock
1/2 cup balsamic vinegar
2 tbsp butter
Preheat the oven to 220˚
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 tablespoons 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.
Remove pork from the pan and keep warm.
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. Spoon the sauce over pork and enjoy.
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.