Balsamic Roast Pork Tenderloin

Name: Balsamic Roast Pork Tenderloin
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 serving
Ingredients: 3 lb pork tenderloin; 4 cloves garlic; 2 tbsp fresh Rosemary; 2 tbsp grated lemon zest; 2 tbsp olive oil; 1 tsp kosher salt; 1 tsp black pepper; 1/2 cup chicken broth; 1/2 cup balsamic vinegar; 2 tbsp butter; 2 tbsp capers

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6
Calories
373 kcal
Course
Dinner
Cuisine
Italian, American, International

Balsamic Roast Pork Tenderloin

Sarah Armstrong

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Balsamic roast pork tenderloin, an Italian meal of juicy pork tenderloin in a buttery reduction of lemon, capers and balsamic vinegar.

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Ingredients

Servings

3 lb pork tenderloin (Two 1.5 lb tenderloins, See Note1)
4 cloves garlic crushed
2 tbsp fresh Rosemary stems removed, chopped
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

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Instructions

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.

Notes

Pork tenderloins are almost always sold two to a package, averaging 1.5 lbs each.
Here is a great reference on the two different cuts of pork: The Difference Between Pork Loin and Pork Tenderloins.
Here is a great reference on the two different cuts of pork: The Difference Between Pork Loin and Pork Tenderloins.
Be sure to purchase a pork tenderloin and NOT a pork loin. There is a difference! Pork tenderloins are almost always sold two to a package, averaging 1.5 lbs each. Here is a great reference on the two different cuts of pork: The Difference Between Pork Loin and Pork Tenderloins.
You could also use Meyer lemon zest. Meyer lemons are a cross between a lemon and an orange.
Feel free to substitute 1/4 cup of balsamic glaze for the 1/2 cup balsamic vinegar. It's already reduced and thicker.
Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 3 minutes.

Nutrition Information

Show Details

Calories 373kcal (19%) Carbohydrates 5g (2%) Protein 47g (94%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 157mg (52%) Sodium 690mg (29%) Potassium 953mg (27%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 148IU (3%) Vitamin C 5mg (6%) Calcium 33mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 373 kcal

% Daily Value*

Calories	373kcal	19%
Carbohydrates	5g	2%
Protein	47g	94%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	157mg	52%
Sodium	690mg	29%
Potassium	953mg	20%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	148IU	3%
Vitamin C	5mg	6%
Calcium	33mg	3%
Iron	3mg	17%