Rosemary Balsamic Pork Tenderloin

1⁄4 cup olive oil

1⁄8 cup cider vinegar

1/8 balsamic vinegar

Juice of 1 lemon

2 Tb Worcestershire sauce

1-2 Tb fresh rosemary, roughly chopped

2 Tb brown or Dijon mustard

1 tsp fresh ground black pepper

4 cloves garlic, peeled and minced

1-lb. pork tenderloin (silver skin removed)

Whisk together all marinade ingredients and measure out 1/3 cup. Save this for later. Place the pork tenderloin and marinade in a plastic bag or tupperware (I prefer the bag) and let marinate for about 5-6 hours.

Preheat oven to 350 degrees. Heat an oven-safe pan or skillet (like cast iron) on medium high heat. Add the tenderloin and sear each side each side well, about 2-3 minutes each. Move pan with tenderloin to the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. *Note: If you don't have an oven safe pan, you can transfer the tenderloin and any juices to a small casserole dish and bake in that, but it will take a bit longer to cook. Then just make the sauce in the pan you seared the tenderloin in.*

Pan Sauce:

Pan scrapings from pork tenderloin

1/3 cup of chicken broth

1/3 cup of pork marinade (thoroughly mixed)

1-2 tsp butter

While your pork is resting, add the chicken broth to the pan/skillet and heat on medium heat, scarping up all the browned bits of meat and juices. Add the marinade, bring to a boil, then lower to a vigorous simmer for 2-3 minutes, till thickened a bit. Keep an eye on it, if your heat is too high it will burn! Add the butter and remove from heat. Stir until the butter has melted. Serve over pork tenderloin. (You can also skip the butter to make it healthier, it still tastes terrific!)