Balsamic Pork Roast Tenderloin

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READY IN: 38mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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! ***.
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