2 pork tenderloins (approximately 1to 1.5 lb each)
4 cloves of garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon lemon peel
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons Extra Virgin Olive Oil
3 cups beef broth
3/4 cup balsamic vinegar
3 tablespoons butter
Begin one hour before roasting time.
Place rack in roasting pan
Cut all silver skin off pork
Combine garlic, rosemary, lemon peel, salt, and pepper.
Press salt mixture into tenderloins.
Place tenderloins on prepared rack and let rest on counter for 1 hour, if possible.
Preheat oven to 450°.
In large skillet, heat oil over medium high heat.
Add tenderloins, turn heat down a tad, and sear until evenly browned on all sides, 8-10 minutes.
Transfer tenderloins back on roasting rack.
Place tenderloins in preheated oven and roast 10-15 minutes, until internal temperature reaches 140 degrees (it will continue to cook while resting).
Meanwhile, set skillet over medium high heat and stir in broth and vinegar, scraping up browned meat.
Bring to boil and cook until reduced by 1/2.
Remove from heat and whisk in 1 tablespoon of butter at a time.
Remove pork to cutting board and tent with aluminum foil to rest. (Keep warm.)
Cut into thick slices on an angle, and serve with sauce.
(Adapted from The Fresh Market)
