Pork Tenderloin: An Elegant and Easy Holiday Entrée
Easy on the cook, yet elegant enough for company is the kind of holiday entrée that keeps everyone happy. This recipe from my most recently released book, Pacific Northwest Wining & Dining, fits the bill. It makes the perfect centerpiece for a holiday dinner or a lovely addition to a seasonal buffet table.
For fun and variety, try sprinkling the sliced, sauced pork with fresh chopped herbs such as sage, thyme, or parsley. Then serve the silky sliced tenderloin with your favorite Merlot, and toast to the holidays!
Black Forest Pork Tenderloin
Suggested Wine Varietal: Merlot
Serves 6 to 8
Ingredients:
2 tablespoons olive oil
2 (1-pound) pork tenderloins, trimmed of fat and silver skin
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 cups dry red wine, preferably good-quality Merlot
1 cup cherry preserves, Chukar Cherry Company brand preferred
1 tablespoon water, optional
2 1/2 teaspoons cornstarch, optional
Directions:
1. Heat a large, heavy-bottomed skillet over medium-high heat and add the oil. Lightly sprinkle the pork on all sides with the salt and pepper. When the oil is hot, add the pork and cook 4 to 5 minutes, turning with tongs to brown on all sides.
2. Reduce the heat and continue cooking the meat for 25 to 30 minutes, turning occasionally, or until still slightly pink at the center when cut with a paring knife. Transfer the meat to a large plate and tent with aluminum foil to keep warm.
3. Add the wine and preserves to the pan, scraping up the brown bits in the bottom of the pan with a wooden spoon or heat-proof rubber spatula. Bring to a simmer and cook 7 to 10 minutes, or until the liquid reduces slightly. For a thicker sauce, mix the water and cornstarch and add to the pan. Stir well and simmer for 1 minute, or until thick and shiny.
4. To serve, slice the tenderloin and spoon the cherry-wine sauce over the meat.
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on November 30, 2008 at 01:49 PM
This sounds delicious. I'm going to try it. Thanks for sharing. I'll look for the book. :-)
Kevin on November 30, 2008 at 04:32 PM
You are about to get instapundited. Before you do, let me just say 'no way' to your lack of a sprig of rosemary. That's like an omelete du fromage without cheese.
Also, as a side note, saute thin discs of tenderloin in olive oil with salt, pepper, rosemary, thyme, a few slices of onions and some garlic and serve on a tiny bun (since tenderloins are kinda tiny). No condiments required.
Lastly, pork tenderloin is on sale at Shop Rite and Wegman's for $3.99/lb! It's cow counterpart, filet mignon, is $12.99.
Alena on December 09, 2008 at 11:58 PM
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Alena
http://www.smallbusinessavenues.com
Kathy on December 25, 2008 at 11:22 PM
I made this today for Christmas dinner and it turned out beautifully. I think it may have been the best Christmas dinner ever--and I've tried a wide variety of different things for this special meal. Thank you for posting it! (We also made the wild rice stuffed pumpkin that appeared in another Amamzon Daily post--they seemed to go together very well!)