Balsamic Pork Tenderloin

Pork tenderloin lives up to its name—so much so that I still can hardly believe it's a lean cut of meat. As a recovering texture-phobe who used to bristle at the sight of gristle (let alone the feeling of it between my teeth), meat like this that's a uniform consistency without being processed is pretty much a dream come true. Where were all the pork tenderloins when I was a picky teenager gagging on every single bite of meat? LOL. I've come to love it so much that my husband and I eat it practically weekly, which is why it's so important to have a quick and simple go-to recipe for preparing it. This is ours.

BALSAMIC PORK TENDERLOIN

2 pork tenderloins (2-3 pounds total weight)

1/2 c balsamic vinegar

1/2 c chicken or beef broth

2 Tbsp olive oil

1 Tbsp lemon zest

1 sprig fresh rosemary, chopped

3 cloves garlic, minced

1/2 tsp sea salt

Cracked pepper to taste

Place tenderloins in a glass baking dish. In a measuring cup, combine all other ingredients and mix with a wire whisk. Pour over pork tenderloins, using a spatula to scrape out the sides of the measuring cup to get all the liquid.

Marinate for 1 hour in the refrigerator. Roll pork in marinade again and use your fingers to distribute the solids over the top of the meat before discarding the excess liquid.

Roast in the oven at 400ºF for 15 minutes or until internal temperature of the meat measures 145ºF. Remove from oven and let rest for 5 minutes before slicing.

Serve with roasted vegetables (such as green beans) and a starch (such as roasted potatoes).