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1. Preheat oven to 450F.
2. Combine the garlic, rosemary, lemon zest, one
T olive oil, salt and pepper. Press the mixture
onto the tenderloins.
3. In a large skillet with an oven proof
handle, heat 1T olive oil over medium heat. Add
the tenderloins and cook, turning frequently,
until brown on all sides, about 8-10 minutes.
4. Transfer to the oven and roast for 12
minutes.
5. 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 cookd bits.
Bring this to a boil and cook until reduced by
half. Turn the heat off, whisk in the butter 1T
at a time.
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