December 19, 2013

Roasted Pork Tenderloin with Wine Sauce

So good! You will love this mushroom sauce!

servings: 4 to 5
time: 45 minutes


Ingredients
1 pork tenderloin (about 1 ¼ pound)
3 tbs olive oil, divided
salt and black pepper, to taste
2 tbs butter (at room temperature)
2 tbs all-purpose flour
1 large shallot, minced
3 cups thinly sliced mushrooms
3 large cloves garlic, minced
1 tsp minced fresh thyme

¾ cup dry red wine
2 cups veal or beef stock
juice of ½ lemon
2 tsp finely chopped Italian parsley

Directions
1 – Preheat the oven to 425°F and separate a baking sheet that fits the pork.
2 – Remove excess fat from the meat, especially the silverskin. Rub 1 tbs of the olive oil over the meat and season with salt and pepper to taste.
3 – In a large saucepan, heat 1 tbs olive oil and add the meat to sear on all sides (about 3 minutes per side).
4 – Transfer the meat to the baking sheet and bake for about 15-20 minutes.
5 – Remove from the oven, place foil paper on top (do not press) and let the meat rest for 15 minutes before cutting to serve.
6 – In a small bowl, mix butter and flour to form a paste. Set aside.
7 – Once you put the meat in the oven, start making the sauce, using the same pan. Return pan to heat, adding 1 tablespoon of olive oil. Sauté shallots for about 3 minutes. Add mushrooms, garlic, thyme and a pinch of salt. Let it cook for 6 minutes.
8 – Add the wine and stir well, scraping up any browned bits from the bottom of the pan. Cook until the wine has evaporated almost completely.
9 – Add the stock, reduce the heat to medium-low and simmer for 5 minutes. Put the flour/butter mixture and stir constantly, until it has dissolved. Cook for a few more minutes, until the sauce is creamy and consistent.
10 – Taste and add salt, if necessary. Add lemon juice and parsley.
11 – After letting the meat rest for 15 minutes, cut the pieces on the diagonal and serve with the sauce while still hot.

Tips and Options
  • Substitute four (6-ounce) filet mignons for the pork tenderloin.
  • The mixture of butter and flour can be used to thicken various types of sauces, stocks and soups and avoids the formation of lumps. This French technique is called beurre manié.
  • This recipe is quick to make but, let me tell you, it's a bit overwhelming. My tip for success is to read the whole recipe before to understand step by step. Separate and chop all ingredients before starting is also a great help.
  • The better the stock, the tastier will be the result. So, it is worth to get a high quality product or even opt for the homemade version.

+ Info
I learned to make this recipe in a cooking class at Viking Cooking School in Salt Lake City.

Original recipe (in Portuguese): Filé Mignon de Porco com Molho de Vinho.

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