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Pork Tenderloin with Merlot Shallot Sauce
For the Pork and Shallot Sauce
INGREDIENTS:
2 pork tenderloin (about 1 lb each)
1 Tbsp olive oil
1 Tbsp chopped fresh rosemary leaf
1 ⁄ 2 tsp salt, divided
1 ⁄ 2 tsp freshly ground pepper, divided
4 shallots, minced
1 clove garlic, minced
1 cup merlot or 1 cup dry red wine
1 Tbsp chicken stock powder or 1 Tbsp chicken soup base (a concentrated reduced chicken broth can be
substituted)
2 Tbsp cherry preserves or 2 Tbsp blackberry preserves
2 Tbsp butter
1 Tbsp olive oil
1 Tbsp chopped fresh rosemary leaf
1 ⁄ 2 tsp salt, divided
1 ⁄ 2 tsp freshly ground pepper, divided
4 shallots, minced
1 clove garlic, minced
1 cup merlot or 1 cup dry red wine
1 Tbsp chicken stock powder or 1 Tbsp chicken soup base (a concentrated reduced chicken broth can be
substituted)
2 Tbsp cherry preserves or 2 Tbsp blackberry preserves
2 Tbsp butter
DIRECTIONS:
Preheat oven to 350.
Coat pork loin with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
Heat a heavy, ovenproof skillet over high heat.
Cook pork, turning often, until lightly browned on all sides, 5 minutes.
Transfer skillet and pork to oven; roast until thermometer reads 150 degrees, about 10- 15 minutes.
Transfer cooked pork to a platter; keep warm.
Add remaining 1 1/2 tsp oil to same skillet.
Heat over medium heat.
Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
Add wine; cook over high heat until reduced by half, about 5 minutes.
Reduce heat to medium.
Stir in stock concentrate and preserves.
Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
Whisk in butter.
Pour into a serving bowl.
Slice pork into 1/4" slices, arrange on serving platter and drizzle with sauce.
Coat pork loin with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
Heat a heavy, ovenproof skillet over high heat.
Cook pork, turning often, until lightly browned on all sides, 5 minutes.
Transfer skillet and pork to oven; roast until thermometer reads 150 degrees, about 10- 15 minutes.
Transfer cooked pork to a platter; keep warm.
Add remaining 1 1/2 tsp oil to same skillet.
Heat over medium heat.
Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
Add wine; cook over high heat until reduced by half, about 5 minutes.
Reduce heat to medium.
Stir in stock concentrate and preserves.
Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
Whisk in butter.
Pour into a serving bowl.
Slice pork into 1/4" slices, arrange on serving platter and drizzle with sauce.
Paired with Desert Wind Merlot
Recipe adapted from Food.com
GARLIC BROWN BUTTER ROASTED BRUSSELS SPROUTS, POTATOES
AND CARROTS
6 Tbps butter
5 cloves garlic, minced
4 large carrots, but into 1-inch chunks
4 cups brussels sprouts, halved
3 cups new potatoes or tri-color potato medley, quartered
½ tsp salt
½ tsp pepper
Chopped fresh parsley, for garnish
5 cloves garlic, minced
4 large carrots, but into 1-inch chunks
4 cups brussels sprouts, halved
3 cups new potatoes or tri-color potato medley, quartered
½ tsp salt
½ tsp pepper
Chopped fresh parsley, for garnish
INSTRUCTIONS:
Preheat oven to 400
Arrange the chopped carrots and halved Brussels sprouts on baking sheet in a single layer; set aside
Add butter and garlic in a large, heavy-bottomed nonstick skillet and melt the butter over medium
heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
Cook for 5 to 7 minutes or until the butter is lightly browned, stirring frequently and skimming foam as
necessary. Do not burn the garlic. Turn down the heat if needed.
Remove the browned butter from the heat and pour it over the vegetables; season with salt and
pepper and stir until thoroughly combined.
Roast for 30 – 35 minutes or until the veggies are tender
Remove from oven and transfer to a serving plate.
Garnish with parsley and serve.
Arrange the chopped carrots and halved Brussels sprouts on baking sheet in a single layer; set aside
Add butter and garlic in a large, heavy-bottomed nonstick skillet and melt the butter over medium
heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
Cook for 5 to 7 minutes or until the butter is lightly browned, stirring frequently and skimming foam as
necessary. Do not burn the garlic. Turn down the heat if needed.
Remove the browned butter from the heat and pour it over the vegetables; season with salt and
pepper and stir until thoroughly combined.
Roast for 30 – 35 minutes or until the veggies are tender
Remove from oven and transfer to a serving plate.
Garnish with parsley and serve.
Recipe adapted from Katerina and her blog Diethood