Balsamic Roast Pork Tenderloin

This can be made on the grill as easily as in the oven.  Simple, easy, and with tremendous flavors.  Great with scalloped potatoes, roasted vegetables or a fresh salad.  Enjoy!

serves 4-6

3# Pork tenderloins (2- 1 1/2# each)
4 cloves Garlic, peeled and crushed
2 Tbsp. chopped fresh Rosemary, stems removed
2 Tbsp. grated lemon zest
2 Tbsp. olive oil separated
1 tsp. each of sea salt and fresh ground black pepper, to taste
1/2 C. beef stock
1/2 C. balsamic vinegar
2 Tbsp. butter
2 Tbsp. caper berries ( can substitute capers)

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 about 12 minutes. (Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F.) Remove pork from the pan and keep warm.(Important, let pork rest 7-10 minutes before you slice.  This allows the juices to remain in the meat and not run out all over your cutting board and the plate, keeping the meat very flavorful and juicy)
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. Stir in the capers.
Slice the tenderloin into thick 1" slices and serve with balsamic caper sauce over the top. Enjoy!