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.
Check out Braiden’s favorite kitchen products in the Kitchen & Home Gift Guide.
