KEVIN IS COOKING- BALSAMIC PORK

Kevin is Cooking- Balsamic Pork image

Number Of Ingredients 11

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3 lb. (2-1 1/2 lb tenderloins) Pork Tenderloins
4 Cloves or garlic crushed
2 tablespoons Chopped fresh rosemary- stems removed
2 tablespoons Grated lemon zest
2 tablespoons Olive Oil- separated
1 teaspoon Kosher salt
1 teaspoon Pepper
1/2 cup Beef stock
1/2 cup Balsamic Vinegar
2 tablespoons Butter
2 tablespoons Capers

Steps:

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 3) 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. 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.