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Balsamic Roasted Pork Tenderloin Recipe


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     Balsamic Roasted Pork Tenderloin

Category   Entrees - Maindishes
Sub Category   None

(2) 1.5 lb Pork Tenderloins
4 cloves of garlic, crushed
2T chopped fresh rosemary, stems removed
2T gratd lemon zest
2T olive oil divided
1t kosher salt
1t freshly ground black pepper
1/2 C beef stock
1/2 C balsamic vinegar
2T butter

1. Preheat the over to 450. 2. Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press mixture onto tenderloins. 3. In a large skillet with an oven proof handle, heat tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8 to 10 minutes. 4. Transfer to the oven and roast for 12 minutes. Internal temp should be 145 to 160. Allow meat to rest at least 3 minutes. 5. Remove pork from the pan and keep warm. 6. 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 melted. Spoon over the pork. 7. Cut the tenderloin into one inch thick slices and serve with the sauce.

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