Pan seared pork tenderloin with rosemary balsamic sauce


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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Cover tenderloin with the marinade and refrigerate for one hour.
  2. Warm olive oil in skillet and place tenderloin in the hot pan to sear. Rotate the tenderloin so that each side is seared evenly.
  3. Place in a 350 degree oven for 15 minutes while preparing the sauce. Internal temperature will be 145 degrees.
  4. Sauce: Use the SAME pan that the pork was seared in, keeping the olive oil/seasoning leftovers from the pork.
  5. Cook the shallots and rosemary in the skillet until the shallots are soft.
  6. Add wine and stir.
  7. Add chicken stock and stir.
  8. Cook at a simmer until the sauce reduces.
  9. Remove from heat.
  10. Add butter to sauce and use a utensil to "swirl" the butter around in the sauce until melted. Add orange zest and balsamic vinegar.


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