Filet mignon de porc rôti au balsamique et au romarin

Ingrédients

• 1 pork tenderloin
• 1 cup (1/2 pint) balsamic glaze
• 2 1/2 tablespoons rosemary (finely chopped)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Préparation

1. 1

   Let the pork tenderloin sit at room temperature for 1 hour.

2. 2

   Preheat oven to 475°F/245°C.

3. 3

   Take ¼ of the balsamic glaze and rub all over the pork. Coat the pork evenly in the rosemary, salt and pepper.

4. 4

   Heat a cast iron skillet over medium high heat. Sear the pork on all sides.

5. 5

   Transfer the pan to the preheated oven and roast for 20 minutes until the internal temperature reaches 145-155 F/63-68°C.

6. 6

   Transfer the pork to a cutting board and allow to rest for 10 minutes before slicing.

7. 7

   Serve with the rest of the balsamic glaze.