Method
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1
Preheat the oven to 230c
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2
Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins.
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3
In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
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4
Transfer to the oven and roast for 12 minutes.
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5
Remove pork from the pan and keep warm
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6
Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers and spoon over pork.
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7
Cut the tenderloin into thick 1" slices and serve with balsamic caper sauce over the top. Great with scalloped potatoes, roasted vegetables or a fresh salad.