Balsamic Roast Pork Tenderloin

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 35 minutes

Ingrédients

3 lb pork tenderloin (Two 1.5 lb tenderloins, See Note1)

4 cloves garlic (crushed)

2 tbsp fresh rosemary (stems removed, chopped)

2 tbsp grated lemon zest (See Note 2)

2 tbsp olive oil (divided)

1 tsp kosher salt

1 tsp black pepper

1/2 cup chicken broth (or stock)

1/2 cup balsamic vinegar (See Note 3)

2 tbsp butter

2 tbsp capers (more if desired)

Instructions

Preheat the oven to 450˚F.

In a small bowl, combine crushed garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Rub the mixture onto all sides of both 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 meat is seared on all sides, about 8 minutes.

Transfer skillet of pork to the oven and cook for 12 minutes, or until internal temperature is 145°F. (See Note 4)

Remove pork from pan, transfer to a cutting board and lightly tent with foil to keep warm.

Set the skillet over high heat and stir in stock and vinegar, scraping up any cooked bits from bottom of pan. Bring mixture to a boil and cook until reduced by half. Turn the heat off and whisk in the butter, 1 tablespoon at a time, until melted. Stir in the capers and spoon over pork.

Cut the tenderloin into thick 1" slices, spoon caper sauce over the top and serve.

Nutrition

• Calories: 373 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 1 g
• Cholestérol: 157 mg
• Sodium: 690 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 47 g