I haven’t posted a recipe in a long time, so here’s one I made about two weeks ago that was delicious. Lillian literally licked the spoon and hummed mmmmmm to herself. She then chased me around for more.
Pan- Seared Pork Tenderloin with Rosemary Balsamic Reduction
- 6 tablespoons olive oil
- 1 1/2 tablespoons freshly ground black pepper
- 1 tablespoon salt
- 2 teaspoons freshly grated orange zest
- 2 teaspoons minced fresh rosemary leaves
- 2 1/2 pounds pork tenderloins (about 2 large), trimmed
- Rosemary Balsamic and Orange Pan Sauce*
- 1 large shallot, minced
- 1/2 cup red wine
- 1/2 cup low-sodium chicken broth or stock
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon freshly grated orange zest
- Salt and freshly ground black pepper
- 2 to 3 tablespoons minced shallot
- 1/2 cup wine
- 1/2 cup low-sodium broth or stock
Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.