Rosemary Balsamic Pork Tenderloin
by Tavolino
Tender pork tenderloin cooked in an aromatic reduction of balsamic vinegar, white wine, and fresh rosemary. An ideal dish for buffets, as it tastes excellent both warm and cold.
Ingredients
- Pork tenderloin 1 kg
- Salt to taste
- Pepper to taste
- White wine, dry 8 tbsp
- Balsamic vinegar, dark 4 tbsp
- Olive oil 4 tbsp
- Rosemary sprig 1 piece (approx. 20 cm)
Preparation
- 1
Season the 1 kg pork tenderloin all over with salt and pepper.
- 2
In a small bowl, mix 4 tbsp of white wine and 4 tbsp of balsamic vinegar together.
- 3
Heat 4 tbsp of olive oil in a pan and sear the pork tenderloin on all sides.
- 4
Reduce the heat and let the meat gently finish cooking for 10 minutes.
- 5
Place the 1 rosemary sprig over the meat and gradually pour in the wine-balsamic mixture.
- 6
Let the liquid simmer down repeatedly until it has reduced.
- 7
Remove the cooked tenderloin from the pan, wrap it tightly in aluminum foil, and let it rest briefly.
- 8
Deglaze the remaining pan drippings with the remaining 4 tbsp of white wine and bring to a brief boil.
- 9
Slice the cooled tenderloin into thin slices.
- 10
Add the meat juices from the aluminum foil to the sauce in the pan and stir.
- 11
Drizzle the sauce over the pork slices and serve.