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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Balsamic Roast Pork Tenderloin Recipe

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This recipe for Balsamic Roast Pork Tenderloin is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(2) 1.5 lb Pork Tenderloins

4 Cloves of garlic, crushed

2T. Chopped fresh rosemary, stems removed

2T. Grated lemon zest

2T. Olive oil divided

1 tsp. Kosher salt

1 tsp. Freshly ground black pepper

½ C. Beef stock

½ C. balsamic vinegar

2T. butter
Directions:
Directions:
Instructions

1. Preheat the over to 450.
2. Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press mixture onto tenderloins.
3. In a large skillet with an oven proof handle, heat tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8 to 10 minutes.
4. Transfer to the oven and roast for 12 minutes. Internal temp should be 145 to 160. Allow meat to rest at least 3 minutes.
5. Remove pork from the pan and keep warm.
6. 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. Spoon over the pork. 7. Cut the tenderloin into one inch thick slices and serve with the sauce.

 

 

 

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