300x600
- 3 lb pork tenderloins (Two 1.5 lb tenderloins, See Note1)
- 4 cloves of garlic crushed
- 2 tbsp chopped fresh rosemary stems removed
- 2 tbsp grated lemon zest (See Note 2)
- 2 tbsp olive oil separated
- 1 tsp EACH kosher salt and freshly ground black pepper
- 1/2 cup beef stock
- 1/2 cup balsamic vinegar (See Note 3)
- 2 tbsp butter
- 2 tbsp capers
Instructions
- 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 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. (See Note 4)
- 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 melted. Stir in the capers and spoon over pork.
- 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.
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