• 4 cloves garlic, minced
• 2 Tablespoons chopped fresh rosemary
• 1 Tablespoons grated lemon peel
• 2 teaspoon each salt and pepper
• 2 pork tenderloins, 1-1/2 to 2 lbs each

• 2 Tablespoons extra virgin olive oil
• 1/2 cup beef broth
• 1/2 cup balsamic vinegar
• 2 Tablespoons butter
• 2 Tablespoons capers

Preheat oven to 450°F.

Heat oil over medium heat in a large skillet with an oven-proof handle. Cook tenderloins, turning frequently until browned (about 8 to 10 minutes.) Transfer to oven and roast for 10 minutes.

Remove pan from oven and keep warm. Transfer tenderloins to serving dish. Over a high heat stir in broth and vinegar, scraping up all of the browned bits. Bring to a boil and cook until reduced by a third to a half. Whisk in butter one Tablespoon at a time. Stir in capers.

Cut tenderloins into thick slices and serve with sauce.

Contributor's note: The friend from whom we received this recipe tends to use a lot more garlic than we do. Factor this in if you're a big fan of the stinking rose.