Perfect Pork Loin
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 3–4 pound pork tenderloin, or 2 smaller ones, with any big chunks of fat removed
- 6 cloves of garlic, chopped
- 1/4 cup chopped fresh rosemary
- 2 tablespoons lemon zest, chopped
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 cup beef stock
- 1 cup balsamic vinegar
- 2 tablespoons butter
- Optional: 2 tbsp capers
Instructions
- The night before, combine rosemary, lemon zest, garlic, and olive oil into a rough paste.
- Sprinkle or rub salt and pepper into pork, followed by garlic paste. Wrap pork in plastic wrap and refrigerate. Turn once or twice.
- When ready to cook, remove pork from fridge. Preheat oven to 400F.
- Heat a little oil in a large, ovenproof skillet over medium high heat. Sear pork until nice and brown on all sides, 5-10 minutes.
- Slide pan into oven. Roast until pork’s internal temperature is 150F, 25-40 minutes depending on the size. Remove from oven.
- Allow pork to rest in pan for 5 minutes, then move to a cutting board. Place the pan on the stove over medium high heat. Add beef broth and balsamic vinegar and bring to a boil, scraping the stuck bits from the bottom.
- Turn heat to low and simmer until sauce is reduced by half, about 5 minutes. Turn off heat and stir in butter and capers, if using.
- Slice pork, drizzle with sauce, and serve.
Notes
Marinating the pork overnight gives the most flavor, but it can be skipped if necessary. If you want even more garlic, use a knife to poke a few slits into the pork and stuff whole garlic cloves into the slits.