Recipe
Rosemary Pork Tenderloin With Balsamic Brown Sauce Recipe
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Jencathen / All my dishes 2 months, 1 week ago
I've made this recipe a lot. The recipe comes from Karin Calloway who develops recipes for Viking Range Corp. The picture credit is Andrew Tucker at Augusta Chronicle.
We serve it with sauteed fresh spinach and Wild rice as the chef suggests.
Prep:10m Cook:20m Servings:6
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 Jencathen |
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Ingredients
- ROSEMARY PORK TENDERLOIN WITH BALSAMIC BROWN SAUCE
- 1 1/2 teaspoons minced garlic, about 2 cloves garlic
- 2 tablespoons chopped fresh rosemary
- 2 pork tenderloins, about 2 pounds total
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 packages Hunter sauce mix
- 2 3/4 cups water
- 1/4 cup balsamic vinegar
- 1 tablespoon butter
- 1 3.25-ounce jar capers, drained
Directions
- Heat oven to 450 degrees. Combine garlic and rosemary in a small bowl. Rub mixture on tenderloins and season all over with salt and pepper.
- Heat the olive oil in a large skillet with an oven-proof handle over medium heat. Add the pork tenderloins and brown on all sides, turning frequently.
- Place skillet in oven and roast 10 to 15 minutes, or until internal temperature reaches 150 degrees when checked with an instant-read thermometer.
- Remove skillet from oven, place pork on cutting board and set aside.
- Add balsamic vinegar and water to skillet, being careful to use an oven mitt before touching the handle of the pan. Whisk in the sauce mix and simmer until thickened, about 3 minutes.
- Whisk in the butter and capers, stirring until all butter is incorporated and sauce is glossy. Slice pork diagonally into half-inch slices. Drizzle with some of the sauce and serve.
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minitindel 2 months, 1 week ago said:
This is so good ive had it before delish......thanks
omaizzy 2 months ago said:
This looks delicious but I'm not sure we have 'Hunter sauce mix'. What is it? Any suggestions as to what I could use instead?
jencathen 2 months ago said:
You can use a brown gravy mix packet instead.