Ingredients

The following ingredients have 4 Servings
  • 3 lb pork tenderloin ((Two 1.5 lb tenderloins, See Note1))
  • 4 cloves garlic (crushed)
  • 2 tbsp chopped fresh rosemary (stems removed)
  • 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)

Instruction

  • 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.