Pork Tenderloin with Balsamic Glaze

Instructions

1. Step 1

   Preheat the oven to 200°C. Pat the pork dry, then season it evenly with the salt and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Pork Tenderloin, 6.0 gr Salt

   Cookware: cutting board

2. Step 2

   Heat the olive oil in the ovenproof skillet over medium heat. Sear the pork, turning with tongs, until browned on all sides.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: ovenproof skillet, tongs

3. Step 3

   Transfer the skillet to the oven and roast until the thickest part of the pork reaches 63°C, about 15 to 20 minutes.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, ovenproof skillet

4. Step 4

   Combine the balsamic vinegar, honey, Dijon mustard, garlic, and rosemary in the saucepan. Bring to a simmer over medium heat, then cook over low heat until reduced enough to coat a spoon.

   Timer: 9 min (fixed)

   Ingredients used: 120.0 ml Balsamic Vinegar, 15.0 gr Dijon Mustard, 6.0 gr Garlic, 30.0 gr Honey, 4.0 gr Rosemary

   Cookware: saucepan, whisk

5. Step 5

   Remove the glaze from the heat and whisk in the butter until smooth and glossy.

   Ingredients used: 15.0 gr Butter

   Cookware: saucepan, whisk

6. Step 6

   Transfer the pork to a clean cutting board and let it rest before slicing.

   Timer: 5 min (fixed)

   Cookware: cutting board, tongs

7. Step 7

   Slice the pork across the grain and spoon the warm balsamic glaze over the slices.

   Cookware: Chef Knife, cutting board