With this recipe, I decided to cook the pork tenderloin in a different way.....sooooo good! Usually, I will make some kind of marinade or sauce to cover the pork tenderloin, then I would roast it. This time I did it the other way around, by searing it first, then adding a marinade, then creating a sauce. Think I might make it this way from now on.
1 lb. hormone/antibiotic free pork tenderloin
1 tsp. fresh minced rosemary
1 garlic clove, minced
salt and pepper
1 Tblsp.Extra Virgin Olive Oil
juice of 1/4 a lemon
1 1/4 cups chicken stock
1 Bay leaf
2 inch sprig of fresh Rosemary
2 big Tblsp. tomato paste
2 Tblsp. Balsamic Vinegar
salt and pepper to taste
Mince up the rosemary, garlic clove, and squeeze out the fresh lemon juice into a bowl. Add the EVOO, mix and set aside.
Preheat the oven to 400 degrees, and preheat a grill pan on medium high heat.
To the pork tenderloin roast, add a good drizzle of EVOO and spread with your hands evenly on both sides of the roast. Season well with salt and fresh cracked pepper.
Sear the tenderloin for a minute or two, then turn the roast the opposite way so you get a criss cross pattern. About 2 minutes per side.
Then slather on the lemon rosemary marinade.
Place in the preheated oven, and roast for 25-30 minutes or until an internal temperature of 145 degrees is reached and the juices run clear. Transfer to a platter and cover in tin foil to rest.
Transfer the grilling pan to the stove top - medium heat. Pour in the chicken stock, balsamic vinegar, adding in the sprig of rosemary and the bay leaf. Scrape up any brown bits on the bottom of the pan. Bring to a simmer, and simmer for 5 minutes. Add the tomato paste, and season with salt and pepper, whisking well to combine. Turn down the heat to low, and pour any juices from the platter of pork tenderloin into the pan, and continue to simmer another 8 minutes or so.
Slice up the pork tenderloin, and pour over the Rosemary Balsamic sauce. Serve with any side dishes....dive in and enjoy!