Balsamic Roast Pork Tenderloin

• Gluten free
• Paleo

• Meat

  • 2 1 1/2lb pork tenderloins

• Produce

  • 4 cloves Garlic
  • 2 tbsp Lemon
  • 2 tbsp Rosemary, Fresh

• Canned Goods

  • 1/2 cup Beef stock

• Condiments

  • 1/2 cup Balsamic vinegar
  • 2 tbsp Capers

• Baking & Spices

  • 1 tsp Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

Found on keviniscooking.com

Description

Ingredients

• 2-1½lb pork tenderloins
• 4 cloves of garlic, crushed
• 2 tbsp chopped fresh rosemary, stems removed
• 2 tbsp grated lemon zest (See Note 1)
• 2 tbsp olive oil, separated
• 1 tsp EACH kosher salt and freshly ground black pepper
• ½ cup beef stock
• ½ cup balsamic vinegar
• 2 tbsp butter
• 2 tbsp capers

Directions

• 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 2)
• 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.