Balsamic Roast Pork Tenderloin
- 2 Ib Copperwood Pork Tenderloin Roast
- salt and fresh black pepper
- 2 tbsp olive oil
- 4 butter
- 4 cloves garlic - minced
- 3 tbsp balsamic vinegar
- 1 tbsp dried herb mix basil, Italian seasoning, oregano or thyme
- Garnish with rosemary
- Preheat oven to 350°F
- Rinse and pat dry pork tenderloin, and then season with salt and pepper.
- Heat olive oil in an oven-safe skillet on medium-high heat. Heat for about 1 minute. Sear the pork loin on the sides until a brown crust forms. It should be 1 minute each side. Set aside.
- Remove the pan from the heat and add butter and garlic. Stir for about 30 seconds.
- Add balsamic and all the dried herb mix. Stir the sauce for 1 minute or until the butter is completely melted.
- Bring the pork tenderloin back to the skillet and spoon some sauce over it.
- Cover the pork tenderloin with foil and roast for 30 minutes. Remove foil, spoon more sauce on top of the pork loin, over it again with foil and cook for 30 minutes more or until it gets the interior temperature of 145°F
- Remove from oven, cover it with foil to let it rest for about 15 minutes.
- Slice thin and garnish with rosemary.