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1
Preheat the oven to 375 degrees F.
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2
Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl.
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3
Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish.
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4
Cover and let the pork marinate 20 minutes.
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5
Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat.
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6
Add the pork and sear, cooking until browned on all sides.
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7
Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover.
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8
Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
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9
For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan.
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10
Heat the pan over medium-high heat and add the shallot and the wine.
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11
Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
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12
Add the broth and continue cooking until the sauce has reduced by half.
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13
Remove from the heat.
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14
Stir in the butter, one piece at a time, until fully incorporated.
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15
Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste.
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16
Let the pork rest for 10 minutes before slicing.
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17
Drizzle the pork with the balsamic pan sauce.
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18
After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits.
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19
Heat the pan over medium-high heat and add the shallots and wine.
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20
Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
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21
Add the broth or stock and continue cooking until the sauce has reduced by half.
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22
Remove the pan from the heat.
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23
Stir in the butter, 1 tablespoon at a time, until fully incorporated.
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24
Add the vinegar, fresh herbs, salt, and pepper, to taste.
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25
Spoon the sauce over the pork or meat and serve.
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26
Pan Sauce Variations:
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27
Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth.
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28
Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce.
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29
Mushroom Sauce: Saute the mushrooms with the shallot or onion until soft.
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30
Stir in 1/2 teaspoon Dijon mustard and 1/2 cup heavy cream just before finishing the sauce.
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31
Lemon-Thyme Sauce: Use 1/2 cup white wine and 1/2 cup low-sodium chicken broth.
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32
Add fresh lemon juice and minced fresh thyme leaves after the butter to finish the sauce.
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33
Peppercorn Sauce: Add 1 tablespoon green, black, or pink peppercorns (or a mix of all 3) after the butter to finish the sauce.
