KEVIN IS COOKING- BALSAMIC PORK

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Kevin is Cooking- Balsamic Pork image

Number Of Ingredients 11

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.

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