Pork Tenderloin with a Balsamic Reduction

By chezus

Ingredients

• 1 1 1/4 lb pork tenderloin
• sprinkle of maldon salt
• sprinkle of fresh, cracked black pepper
• 1 tablespoon olive oil
• 1/2 teaspoon rosemary leaves
• 1/2 cup balsamic vinegar
• 1 tablespoon unsalted butter

Preparation

Step 1

Heat oven to 325. Lightly sprinkle the tenderloin with the salt and pepper. Heat the olive oil, over medium heat, in an oven proof frying pan. Brown the tenderloin on all sides. Put into the oven, and let cook until the temperature of the meat reaches 140. Be sure to test the fullest area of the tenderloin. Remove from the oven, and set the tenderloin on a cutting board.

In the same frying pan, add the balsamic vinegar, and deglaze the pan by boiling over high heat, scraping up the brown bits. I use a wooden spoon. Simmer until reduced to about 1/4 cup. Stir in the rosemary. Remove from the heat, and whisk in 1 tablespoon of butter until melted. Drizzle over the sliced pork tenderloin.