Decadent addition to any tenderloin..... and guests with believe how simple it is to make! This dish is a staple in my home..... enjoy! ***
Provided by MizPHOENIXX87
Categories Meat
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°.
- With a tenderizing mallet, proceed to tenderize pork loin thoroughly - making effort to really work the tougher portion.
- Finely dice garlic and rosemary, then put into small bowl. Add in seasonings and olive oil, mixing to make into paste.
- Press paste firmly onto all sides of the tenderloin.
- In large, oven - proof skillet, add 1 Tbsp olive oil over med- high heat. Add tenderloin, and brown all sides (will take roughly 10min) There will be browned bits stuck to bottom of pan, do not worry about that- its essential to the sauce.
- Transfer to oven and roast for 12 min (or until temp is 165°- keeping in mind though that after removed from oven the meat will continue to cook.) ****I usually will remove any meats im cooking based on temp roughly 4-5° before my desired temp).
- Remove pork from pan and set aside.
- Set pan over high heat and add balsamic vinegar and beef stock- using a wooden spoon to scrape up the baked on browned bits on bottom of pan. Bring this to a boil, and cook until reduced by half, making sure to stir frequently. It will only take about 5 minute.
- Turn off heat, and whisk in butter.
- Serve spooned over the sliced pork tenderloin.
- Dish is excellent with roasted baby potatoes, steamed green beans/ asparagus and/ or salad.
- ENJOY! ***.
Nutrition Facts : Calories 333.2, Fat 15.8, SaturatedFat 4.8, Cholesterol 118.3, Sodium 2559.7, Carbohydrate 8.5, Fiber 0.6, Sugar 4.8, Protein 36.3
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