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Recipe to Print-Rosemary Caper Pork Tenderloin - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Rosemary Caper Pork Tenderloin - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Pork Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 35.00 Minutes Heart Healthy: No Oven Temp: 450 Approx. Cost/Serving: $1.35 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Set oven to 450 degrees. Mix garlic, rosemary and lemon peel. Spread paste over tenderloin. Brown tenderloin in 2 tablespoons of olive oil in dutch oven or skillet, turning, for 10 minutes. Place skillet in oven for 15 to 20 minutes until pink inside. Remove pork and tent. Deglaze pan with beef broth and balsamic vinegar. Reduce to half, add capers and 2 tablespoons of butter. Put 2 tablespoons of sauce on each plate. Slice pork on the bias, about 1 inch thick. Add 2 to 3 slices to the sauce and serve.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00