• 3 pounds pork tenderloins (Two 1.5 pound tenderloins)
  • 4 teaspoons crushed garlic
  • 2 teaspoons crushed dried rosemary
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • ½ pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup beef stock
  • 1/2 cup balsamic vinegar
  • 2 tablespoons butter
  • 2 tablespoons capers

A melt in your mouth pork roast that is so easy to make

Tales of the Dinner Belle

By Brenda Stanley

Pork is a tender and lean meat that is quick and easy to cook and yet we often forget how simple and delicious it is. My balsamic pork is so moist and tasty and yet so easy to put together. It pairs well with just about any vegetable or starch and in less than an hour you can have an elegant dinner prepared and on the table. The balsamic and buttery sauce is both a marinade and a gravy and the capers give this dish a wonderful tangy flavor. The main thing to remember with this roast is to not overcook it. Have everything else ready to go, because once this is done, you want to be at the table and ready to eat, and trust me, you will enjoy every tender and savory bite.

Belle’s Balsamic Roast Pork Tenderloin

3 pounds pork tenderloins (Two 1.5 pound tenderloins)

4 teaspoons crushed garlic

2 teaspoons crushed dried rosemary

2 tablespoons lemon zest

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon salt

½ pepper

1 tablespoon extra-virgin olive oil

1/2 cup beef stock

1/2 cup balsamic vinegar

2 tablespoons butter

2 tablespoons capers

Combine the garlic, rosemary, lemon zest, oil, salt and pepper in a zip closure plastic bag.  Add the pork and marinate for thirty minutes. In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes. Transfer to the oven and roast for 12 minutes. Remove pork from the pan and keep warm. Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers and spoon over pork.