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Pork Tenderloin in Balsamic Vinegar and Horseradish Sauce Recipe

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This recipe for Pork Tenderloin in Balsamic Vinegar and Horseradish Sauce is from 2nd Edition Lamberton Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 pork tenderloin (cut in 1.5" thick slices)
2 tbsp butter
2 cloves of garlic
3/4 c. dry white wine (this usually does not make it to the dish as I drink it while making it, however if you have extra white wine, it is good to put this in...if not, I substitute chicken broth)
1/2 tsp salt
1/4 tsp freshly ground pepper
3/4 c chicken stock (or 1 1/2 c if no wine on hand)
1 can San Marzano Tomatoes (Usually find these at an Italian specialty shop....must get these as the recipe is so MUCH better with high quality, tangy, thick tomatoes)
1 tsp balsamic vinegar
1.5 tbsp prepared horseradish
Directions:
Directions:
Saute the pork fillets in butter with garlic in a medium sized skillet over medium heat. As soon as the pork is nicely browned on both sides, remove the garlic (VERY IMPORTANT---if garlic left in the pan will cause a 'burnt' flavor). Pour in the wine (if glass not empty) and cook gently until it reduces to about 2 tbsp. Season with salt and pepper and remove the fillets from the pan.
Add the chicken stock to the pan juices along with the tomatoes and continue to cook until the sauce thickens. Add the balsamic vinegar and cook for 1-2 minutes.
Arrange the pork fillets on a serving dish or on individual plates. Pour the sauce on top and sprinkle with horseradish (my family prefers to add their own horseradish as they are eating).
Number Of Servings:
Number Of Servings:
4-5

 

 

 

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