Pan-Seared Pork Tenderloin

Pan-Seared Pork Tenderloin

Printable recipe for Pan-Seared Pork Tenderloin with Portabella Mushroom and Port Wine Butter Sauce provided by Ace Champion & Cooks Corner, Green Bay.

PAN-SEARED PORK TENDERLOIN WITH A

PORTABELLA MUSHROOM / PORT WINE BUTTER SAUCE Ace Champion

Serves 4 ( 8 oz.)

 

TENDERLOIN:

2 lbs. boneless pork tenderloin, cleaned and trimmed                        

1 Tbs fresh rosemary

1/2 cup Italian vinaigrette

3 gloves fresh garlic, minced

1 Tbs 50/50 cooking oil (or Canola Oil)

1 – 2 Tbs Creole Seasoning to taste  (or salt & pepper)

about 1/4 cup Port (cooking) wine

about 1/4  cup Beef Stock

 

Clean and trim tenderloin by removing the silver skin and any excess fat. Season with Creole Seasoning, rosemary and garlic. Let sit for about 15 minutes so flavors can absorb into the meat. Place tenderloin in a zip-lock bag and add Italian Vinaigrette. Close tightly so no air can escape (this speeds up the marinating process). Refrigerate for at least 4 hours or overnight.

 

When finished marinating, strain the tenderloin and make sure there is no excess moisture. You can achieve this by patting the tenderloin with paper towels. This will ensure a good sear.

 

In a medium skillet on high heat add the oil and allow it to get hot. (about 400°.) Add the tenderloin and sear on all sides making sure there is a caramel-like glaze covering the whole loin.  This should take about 6-7 minutes. Remove from heat and place in baking dish. Add port wine and beef stock and finish cooking in the oven at 300° for about 40 minutes or until the loin is done (about 145°). Remove from oven, add some port wine, deglaze the pan( mix wine with drippings) add to sauce and allow loin to rest. This will keep the juices inside and allow the carry-over cooking process to bring the meat temperature up to about 155°.

 

 

PORT WINE SAUCE:

1 Tbs cooking oil                                                                  1/ 4 cup brandy (or any kind of dark rum)

1 cup portabella mushrooms, sliced or quartered          1 large shallot, diced                                  

2 cloves garlic                                                                       2 cups beef stock    

2 cups port (cooking) wine (reduced by half)                 8 oz real butter                                             

1/4 cup heavy whipping cream                                         1 Tbs fresh parsley

 

Using the same pan you seared the tenderloin in, turn the stovetop to medium heat and add oil. When hot add the shallot and mushrooms and sauté for about 1 minute. You are looking to sweat the veggies (lightly sauté). Deglaze the pan with the brandy (by tilting the skillet away from you, adding the brandy and then tilting toward the flame to ignite the brandy [flambé]). Note: you can also use a grill lighter or long match. Make sure to scrape up all that was left behind from the tenderloin.

Add the wine and reduce by half, then add the beef stock and reduce by half. Add cream and cook for about 2-3 minutes. Turn stove to low and add the butter, stirring consistently and cooking very slowly. (This will keep the butter from breaking.) Bring the sauce back to a boil for a few minutes until it thickens. Note: if sauce does not thicken, add a little cornstarch slurry (1 Tbs cornstarch & 1 Tbs wine or water mixed together and added slowly to the sauce.)

 

Presentation: Slice the tenderloin in 1” medallions and arrange on a plate making sure to overlap each one in a fan-like shape. Spoon the hot wine sauce over the loin and sprinkle with fresh parsley. Serve with your favorite veggie and starch.

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