Bev's Pork Tenderloin

4 cloves garlic -- minced
2 tablespoons fresh rosemary -- chopped
1 teaspoon lemon peel -- grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pork tenderloins
2 tablespoons olive oil
1/2 cup beef broth
1/2 cup balsamic vinegar
1/2 cup beef broth
2 tablespoons butter
2 tablespoons capers

Preheat oven to 450°. Combine garlic, rosemary, lemon peel, salt and pepper. Rub and press into meat. In a large skillet, add olive oil. Brown meat for 8 - 10 minutes. Transfer tenderloins to baking dish and roast for 10 minutes or longer (Insert a meat thermometer cook to the proper temperature for pork),

When cooked properly, remove to platter to keep warm. To the frying pan, stir in the broth, vinegar, scraping the brown bits up. Stir in butter and capers.

Slice meat on platter and pour sauce over all.


NOTES : My cousin Beverly is a wonderful cook and this is delicious.