Balsamic Roast Pork Tenderloin

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 35 minutes

配料

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)

步骤

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.

营养

• 卡路里: 373 kcal
• 总脂肪: 17 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 9 g
• 反式脂肪: 1 g
• 胆固醇: 157 mg
• 钠: 690 mg
• 总碳水化合物: 5 g
• 膳食纤维: 1 g
• 总糖: 3 g
• 蛋白质: 47 g