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1
Preheat oven to 450u00b0.
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2
With a tenderizing mallet, proceed to tenderize pork loin thoroughly - making effort to really work the tougher portion.
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3
Finely dice garlic and rosemary, then put into small bowl. Add in seasonings and olive oil, mixing to make into paste.
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4
Press paste firmly onto all sides of the tenderloin.
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5
In large, oven - proof skillet, add 1 Tbsp olive oil over med- high heat. Add tenderloin, and brown all sides (will take roughly 10min) There will be browned bits stuck to bottom of pan, do not worry about that- its essential to the sauce.
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6
Transfer to oven and roast for 12 min (or until temp is 165u00b0- keeping in mind though that after removed from oven the meat will continue to cook.) ****I usually will remove any meats im cooking based on temp roughly 4-5u00b0 before my desired temp).
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7
Remove pork from pan and set aside.
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8
Set pan over high heat and add balsamic vinegar and beef stock- using a wooden spoon to scrape up the baked on browned bits on bottom of pan. Bring this to a boil, and cook until reduced by half, making sure to stir frequently. It will only take about 5 minute.
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9
Turn off heat, and whisk in butter.
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10
Serve spooned over the sliced pork tenderloin.
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11
Dish is excellent with roasted baby potatoes, steamed green beans/ asparagus and/ or salad.
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12
ENJOY! ***.
