Balsamic Pork Tenderloin

• Step 1. 

Trim the pork tenderloins, and eliminate fat in excess. Scrape off the silver skin. Lightly scatter the pork tenderloins with salt and pepper.

• Step 2. 

Heat the oven to 375 ^oF. Line a large baking pan with foil. 

• Step 3. 

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the pork tenderloins and sear, turning to brown all sides.

• Step 4. 

Transfer the pork tenderloins to the foil-lined baking pan. If the ends of the tenderloins are very thin and tapered, fold them under and tie with a little kitchen twine to make each tenderloin a uniform size for even cooking.

• Step 5. 

In a bowl, combine the remaining ingredients; pour into the hot skillet and cook, stirring to scrape up any browned pork bits, for about 2 to 3 minutes, or until reduced by about half. Be careful here as you don't want to let the mixture burn. Brush a little of the balsamic vinegar over the pork.

• Step 6. 

Roast the pork for about 20 minutes to half an hour, brushing a few more times with balsamic vinegar. The time will vary depending on size, whilst pork must be cooked to a minimum of 145 ^oF. Check with an instant-read thermometer inserted into the thickest part of the largest tenderloin. Pork may still look pink when actually done.

• Step 7.

Remove the tenderloins from the oven and tent loosely with foil; let them rest for 5 minutes. Transfer the pork tenderloins to a serving tray. Quickly bring any balsamic vinegar left back boil in a saucepan and then pour over the pork. Slice the tenderloins for serving. Serve the the tenderloins with roasted potatoes and steamed greens.