Ingredients: |
Ingredients: 2 pork tenderloins, (12 to 16 ounces each), trimmed of fat and silver skin
1 ¼ teaspoons kosher salt
¾ teaspoon ground black pepper
2 teaspoons vegetable oil
FOR THE SAUCE
4 tablespoons unsalted butter, cut into 4 pieces
2 medium shallots, sliced thin (about 1/2 cup)
1 teaspoon light brown sugar
2 tablespoons water
¾ cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 tablespoon Dijon mustard
Salt and ground black pepper
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Directions: |
Directions:FOR THE PORK
1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes.
FOR THE SAUCE
1. Immediately after placing pork in oven, add 1 tablespoon butter to still-hot skillet; when melted, stir in shallots, brown sugar, and water. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7 to 10 minutes; set skillet aside off heat.
2. While pork is resting, set skillet over medium-low heat and add vinegar; simmer, scraping up browned bits with wooden spoon, until mixture is slightly thickened, 5 to 7 minutes. Add rosemary and any accumulated pork juices; continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, one piece at a time. Adjust seasonings with salt and pepper. |
Personal
Notes: |
Personal
Notes: I made this for Jan and I Sept 7, 2018. It was really good - Jan and I both said it was a do again - for C&G, S&H, etc. Followed the recipe exactly. It was a good thing to prepare - I did the browning first and stopped there and then made the sauce (next time I would keep the sauce in a small bowl and micro wave it to heat it just before serving it) So this is good to pre-prep. There were only two of us, so I cut everything in half and it worked fine. .
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This recipe for Pan Seared Pork Tenderloin with Shallot Balsamic Sauce, by 