Roasted Pork with a Balsamic/Rosemary Sauce
My obsession with loins continues. I think turkey tenderloin would also work with this dish.
Here is what you will need:
3 pound pork tenderloin (or 2 smaller ones)
2 to 3 cloves garlic, grated
zest of one lemon
2 TBS fresh chopped rosemary (stems removed of course!)
2 TBS olive oil
1 tsp each Kosher salt and pepper
1/2 cup beef stock or broth
1/4 cup balsamic vinegar...or more to taste up to 1/2 cup
2 TBS unsalted butter
2 TBS drained capers
Preheat oven to 425.
In a small bowl combing lemon zest, garlic, rosemary, 1 TBS oil and salt and pepper.
Let pork come to room temperature, remove silver skin and discard.
Heat remaining 1 TBS oil in an oven proof skillet. (Medium high) Season one side of the pork with the lemon/rosemary mixture.
Carefully place the pork , rosemary/lemon mixture down. Take the rest of the mixture and spread on top of the pork.
Sear for about 4 minutes a side, just carefully watch that it's not burning. Then transfer the pan into the oven and roast for 12 minutes. Thicker cuts may take a bit longer but don't overcook the pork, it's safe to have a light shade of pink in the center and remember you are going to tent it with foil and let it rest so it will cook some more after you remove it from the oven.
Like I mentioned remove pork from pan and set it on a cutting board and cover with foil.
Now lets make the sauce!
Put the pan on medium high heat adding in the vinegar and stock. Bring to a boil and reduce by half.
Remove from heat and add in the butter, once melted add in the capers. Taste the sauce. Season if necessary.
Slice up your pork and serve with the sauce. The sauce is also great on sauteed vegetables.