Pork Tenderloin with Port Sauce
Nov 22, 2024 02:57 PM
This is a fantastic and easy pork dish with a rich, deeply colored, a bit tangy sauce with shallots, broth and port. It's a simple and unique recipe that requires few ingredients and rounds up nicely with oven-roasted sweet potatoes.
This is an adapted old staple of mine, a recipe I used to feed many on different occasions over the years. A dish I make as often as the salsa verde pork chops.
It has a shallot sauce reduced with Port wine, and it's fantastic, especially with the roasted sweet potatoes (sometimes sweet potato puree) we serve it with.
Port is the real deal here. It is strong but a bit sweet. When boiled down for a while, it turns into an amazing thick syrup.
Second place goes to shallots. They're a bit mellower than garlic and sweeter than onion, making them the perfect choice.
And finally, broth. I use vegetable broth to keep it a bit neutral.
The shallot sauce is superb on its own and not just with pork and red meats.
I've been known to use it as part of mini bruschettas: a piece of toasted homemade baguette, a bit of this very reduced shallot port sauce and a piece of brie cheese on top; warm it a bit in the oven and you're in appetizer heaven. No kidding.
Ingredients:
For the pork
- 1 cup broth, meat or vegetable
- 2 pork tenderloins, about ½ pound each
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste, freshly ground is better
- 4 tablespoons olive oil, or unsalted butter, or a mix
- ½ cup sliced shallots
- ¾ cup Port wine
Sweet potatoes
- 2 medium sweet potatoes, about 4 ½ ounces each
- 5 tablespoons olive oil
- salt , to taste
- black pepper, to taste
- ½ teaspoon fresh thyme leaves
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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