Started the day a little hungover from having a few cold Point Beers last night celebrating a buddies birthday. Not to worry. Nothing clears the head like a lot of fresh air and some Geo probing. I was working near the East Side and needed some lunch. That means Gyros!! Needless to say, I was full the rest of the day. So what to cook for dinner tonight? I picked up a fresh pork tenderloin and a bottle of port wine and... of coarse, a whiskey sweet in hand.
Pork Tenderloin in Port Wine Reduction Sauce
1 Whole Pork Tenderloin (cut into 1 inch fillets)
1-2 TBS Unsalted Butter
Kosher Salt
Fresh Cracked Black Peppercorns
1/3-cup shallots fine diced
5 TBS Butter divided
1 cup Port Wine
¼ cup Chicken Broth
1 TBS Dijon Mustard
Preheat oven to 350 degrees.
Season pork filets with salt and pepper. Heat stainless skillet over medium high heat and add 2 tablespoons butter. When melted, add pork and sear meat on all sides 1-2 minutes per side. Put seared meat in heated oven to finish cooking until internal temp reaches desired doneness.
In same skillet, add 1-tablespoon butter and shallots. Sauté 2 to 3 minutes. Add wine to deglaze pan, add chicken broth. Cook 5 minutes or until reduced by half. Stir in mustard and cook 2 minutes. Add remaining 2 tablespoons butter. Season with salt. Pour sauce over pork.
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