Rosemary-Balsamic Pork Tenderloins

Tender. Juicy. Flavorful. Everything you'd want in a pork tenderloin dish and everything you get from this recipe. It really doesn't get much better than this. Pork tenderloin is one of those easy proteins that is relatively inexpensive, low in fat, and naturally tender (hence the name). However it can be quite bland and boring. Toss a few bright flavors at it and slice it up on a nice platter and you've got a pseudo-gourmet meal. That was easy!

Recipe Rundown
Taste: Savory and pungent yet sweet and earthy.
Texture: This pork was hands-down the tenderest and juiciest pork I've ever had. Follow the recipe exactly (including letting the pork season for 30 minutes) and your pork should be juicy and delicious too. 
Ease: Nothing too complicated. Like always, read the recipe entirely before starting.
Appearance: Meat will never be as cute as a cupcake but it will still be mouthwatering.
Pros: Seriously scrumptious and easy enough for a weeknight meal.
Cons: None.
Would I make this again? I will definitely use this method for cooking pork tenderloin again, might try a different sauce next time to keep things interesting.

Rosemary-Balsamic Pork Tenderloins
Serves 4
From Cook's Illustrated Cookbook

• 2 (12-16 ounce) pork tenderloins, trimmed
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon pepper
• 2 teaspoons vegetable oil
• 4 tablespoons unsalted butter, cut into 4 pieces
• 2 shallots, thinly sliced
• 2 tablespoons water
• 1 teaspoon packed light brown sugar
• 3/4 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon Dijon-style mustard

Preheat oven to 400 degrees F. Sprinkle tenderloins evenly with salt and pepper, rub seasoning into meat. If time allows, season tenderloins up to 30 minutes at room temperature ahead of time for most flavor. 

Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet and sear until well-browned, 3 minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1-2 minutes. Repeat until all sides are browned. Transfer tenderloins to a foil-lined rimmed baking sheet and roast in oven until tenderloins register an internal temperature of 145 degrees, 10-16 minutes. 

While pork roasts, add 1 tablespoon butter to the still-hot skillet. Add shallots, water, and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7-10 minutes. Set skillet aside off heat.

Transfer tenderloins to carving board and tent loosely with foil, let rest 10 minutes. 

While pork is resting, set skillet back over medium-low heat and add vinegar. Simmer, scraping bottom of skillet with wooden spoon to release browned bits, until mixture is thickened slightly, 5-7 minutes. Add rosemary and any accumulated pork juices, continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.

Cut tenderloins into 1/2-inch thick slices and serve with sauce.