- 2 small pork tenderloins (about 12-oz. each), patted dry and sliced lengthwise almost all the way through, then opened up
- 3 tablespoons olive oil
- Salt and ground black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth
- 1 tablespoon extra virgin olive oil
Pork tenderloin is too little to be treated like a roast and too large to be treated like a steak. Butterflying the tenderloin lengthwise, however, makes it possible to quickly cook this cut stovetop. If the tenderloin is too long for the pan, simply cut off the thin tail end and cook it in the skillet alongside the main piece.
Pour olive oil into a shallow pan. Dip each side of each tenderloin in the oil to completely coat, then sprinkle each side with salt and pepper.
Heat a 12-inch heavy-bottomed nonstick skillet over medium-high heat. Add tenderloins. Cook until pork develops a thick, golden brown crust, about 5 minutes. Turn pork and cook until remaining side develops the same crust, about 5 minutes longer. Remove pork from heat and let stand while making sauce.
Add vinegar and chicken broth to the skillet; boil until reduced to 1/4 cup, about 1 to 2 minutes. Whisk in extra virgin olive oil. To serve, slice tenderloins in half lengthwise and then into 1-inch slices. Serve with sauce.
Recipe courtesy of the North American Olive Oil Association