serves 4-6
4-6 slices (1") Pork Tenderloin
4 Clove Garlic, minced 2 T. Olive Oil
1 or 2 T. Fresh Rosemary 1/2 C. Beef Broth or Boullion
1 T. grated Lemon Peel 1/2 C. Balsamic Vinegar
2 tsp. Black Pepper 2 T. Capers
2 tsp. Salt (omit if using Boullion) 2 T. Butter (opt. to thicken sauce)
Preheat oven to 450. Combine Garlic, Rosemary, Lemon Peel, Pepper, and salt
if using. Press mixture into tenderloins
In large heavy skillet with oven proof handle, heat oil over medium heat.
Add meat and brown on both sides. Remove meat from skillet and set aside.
In same skillet stir in broth and vinegar, scaping up brown bits from meat.
Bring to a boil and cook until reduced by half.
Return meat to skillet with sauce and add capers. Place in oven for about 15
minutes or until pork is done to your liking.
Sauce may be thickened with butter, but it is rich enough without it! My
husband developed this recipe just this year when he decided to learn how to
cook or go hungry while I went back to school. He serves it with Angel Hair
pasta. I'd like him to try it with garlic mashed potatoes. Our son is a
professional chef in the San Francisco Bay area. Dad made this during Son's
last visit--it became his special for the very next weekend, and it was a hit
with the customers. Our thanks to the Star brand people for their original
recipe which was much too difficult for my beginner husband to follow! This way
is more flavorful too.
P>S>I don't recommend marinating the meat in the vinegar--it will "cook" it
and you'll be left with pork mush!