3–4 pound pork tenderloin, or 2 smaller ones, with any big chunks of fat removed
6 cloves of garlic, chopped
1/4 cup chopped fresh rosemary
2 tablespoons lemon zest, chopped
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon ground black pepper
1 cup beef stock
1 cup balsamic vinegar
2 tablespoons butter
Optional: 2 tbsp capers
The night before, combine rosemary, lemon zest, garlic, and olive oil into a rough paste.
Sprinkle or rub salt and pepper into pork, followed by garlic paste. Wrap pork in plastic wrap and refrigerate. Turn once or twice.
When ready to cook, remove pork from fridge. Preheat oven to 400F.
Heat a little oil in a large, ovenproof skillet over medium high heat. Sear pork until nice and brown on all sides, 5-10 minutes.
Slide pan into oven. Roast until pork’s internal temperature is 150F, 25-40 minutes depending on the size. Remove from oven.
Allow pork to rest in pan for 5 minutes, then move to a cutting board. Place the pan on the stove over medium high heat. Add beef broth and balsamic vinegar and bring to a boil, scraping the stuck bits from the bottom.
Turn heat to low and simmer until sauce is reduced by half, about 5 minutes. Turn off heat and stir in butter and capers, if using.
Slice pork, drizzle with sauce, and serve.
Marinating the pork overnight gives the most flavor, but it can be skipped if necessary. If you want even more garlic, use a knife to poke a few slits into the pork and stuff whole garlic cloves into the slits.