Originally published on February 8, 2017
With very little prep and a short cook time, this Balsamic Pork Tenderloin puts a meal on your table that looks gourmet, and tastes great to boot! I would also like to point out that I love capers. I’m actually kind of obsessed with them right now and try to throw them into just about everything.
Ingredients:
- 2 pork tenderloins, about 1 1/2 pounds each
- 4 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1/2 cup white wine
- 1/2 cup balsamic vinegar
- 2 tablespoons butter
- 2 tablespoons capers
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
1.) Preheat the oven to 450 degrees Fahrenheit.
2.) Combine the garlic, one tablespoon of olive oil, salt, and pepper in a bowl. Press this mixture into the pork tenderloins.
3.)In a large oven-proof skillet, heat the remaining tablespoon of olive oil over medium heat. Add the tenderloin and cook for about 5 minutes on each side. Place in the oven and roast for about 12 minutes.
4.) Remove skillet from the oven and set pork tenderloins aside. Tent with foil to keep warm. Set the skillet over high heat and add the wine and vinegar, scraping up the browned bits from the bottom of the pan. Bring the mixture to a boil, lower heat to a simmer, and reduce by about half. Turn the heat off and whisk in half the butter, then the other half. Stir in the capers.
5.) Cut the pork tenderloins into 1″ slices and pour the sauce over top.
6.) Serve and enjoy!