≡   Categories
Pork Tenderloin With Shallot Sauce

2 pork tenderloin, 1 1/2 lbs. total
1 teaspoon olive oil
1 teaspoon olive oil
2 teaspoons unsalted butter
4 large shallots, sliced, about 1 1/2 cups
12 cup dry red wine
1 cup chicken stock
1 -2 teaspoon garlic, minced
1 tablespoon tomato paste
1 teaspoon dried rosemary, can use 1 tbsp. fresh finely chopped


For the sauce:. Melt the olive oil and butter in a heavy skillet over low heat. Add the shallots, stirring until softened and starting to caramelize, about 8 minutes. Add the wine and reduce over moderately high heat to 1/4 cup. Add chicken stock and reduce to half. Stir in garlic, tomato paste, and rosemary and cook for 1 minute and then season with salt and pepper. For the meat:. Preheat oven to 500 degrees F. Rub pork lightly with olive oil and sprinkle with salt and pepper. Heat cast iron skillet over medium heat; coat pan with cooking spray and add pork to pan and brown on all sides, then place pan in the oven and bake until the meat thermometer reaches 155 degrees F. and meat is slightly pink. Tent pork with foil and let stand 5-10 minutes; slice and serve with the sauce.

Source: www.food.com