Rosemary-Balsamic Pork Tenderloins

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Handle the Heat
Nutrition per serving    (USDA % daily values)
CAL
232
FAT
46%
CHOL
15%
SOD
59%

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Ingredients for 4 servings

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

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