Balsamic Pork Tenderloin
I just love a balsamic reduction!
Serves: 4Serves: 4
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 F.
- Melt the duck fat, coconut oil or bacon fat in a large cast iron pan over medium high heat.
- Salt and pepper the pork tenderloin on all sides.
- Sear the pork on all sides in the hot pan. About 2-3 minutes per side.
- Transfer the pan to the oven and cook for 40-50 minutes, or until the pork has reached an internal temperature of 145 degrees.
- When the pork has come to temperature, transfer it to a plate and cover loosely with foil to keep warm while you make the sauce.
- Place the pan over medium heat.
- Carefully pour in the balsamic vinegar to deglaze the pan. Using a rubber spatula, stir the vinegar to loosen up the meaty bits that have stuck to the pan.
- Add in the leeks, garlic, and butter. Continue to stir.
- Once the butter has melted completely, add in half of the bone broth. Continue to stir until the sauce has reduced by about half.
- Add in the remaining broth and stir until the sauce has again reduced by about half.
- Pour the sauce over sliced pork tenderloin, and be prepared to lick the plate!
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