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  • Pork Tenderloin With Red Wine Demi Glaze

    1 vote
    Pork Tenderloin With Red Wine Demi Glaze
    Prep: 30 min Cook: 15 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    This is a simple but elegant entree. Pork tenderloin pounded thin and combined with mushrooms, red wine and demi glaze. The stock is key to this dish. If you don't make your own you should. It makes all the difference and is not that difficult to make. Yes, it is rich. Eat occasionally and serve as a great dinner party entree. Wine: The rich stock and mushrooms support a good red wine. Serve with Retzlaff Livermore Valley organic Cabernet/Merlot 2004 Blend; Oak aged for two years. Not a true Bordeaux blend but a great wine for the price.

    Ingredients

    • 6 Large Brown or White Mushrooms
    • 1/4 Cup Red Onion, minced
    • 2 Cloves Garlic, pressed/minced
    • 2 Tbs Parsley, chopped
    • 1 tsp Herbs de Provence
    • 1/4 Cup Red Wine
    • 1 Cup Espangole or Demi Galze Brown Sauce. Homemade is best. Make your own. A good Brown Sauce is the key to this dish. Do not use commercial stock that is full of salt. Do not add salt until sauce is fully reduced or it will be salty.
    • 2 Tbs Butter,unsalted/chilled
    • Salt/Pepper to taste
    • 2 Tbs Olive oil
    • 2 Tbs Ghee
    • 1 1/4 Lb Pork Tenderloin, trimmed of fat and sinew

    Directions

    1. Trim Pork of all fat and sinew. Cut into 8 medallions. Pound to 1/8-3/16" thickness. Heat oven to warm; 185 degrees.
    2. Sauce:
    3. Heat Olive Oil/Ghee to medium high heat. Add mushrooms & red onion. Cook until nicely browned. Do not crowd or mushrooms will steam rather than brown. Add red wine and reduce until almost gone. Add Demi Glaze and Herbs de Provence. Set aside.
    4. Heat skillet to medium high. Add Ghee/Olive Oil until hot. Season Pork lightly with sat/pepper. Saute 45 seconds per side until golden. Do not over cook. Drain on paper towels & keep warm in oven while cooking remaining medallions.
    5. Finishing Sauce:
    6. Deglaze pan pork was cooked in with a bit more red wine. Add reserved mushroom sauce mixture & reduce about half. Break up fond to combine with sauce. Add Pork to heat. Mount final sauce with a tablespoon or two of unslated butter.
    7. Taste for seasonings and adjust where necessary.
    8. Toss Parsley on top & serve.

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    Comments

    • Claudia lamascolo
      Claudia lamascolo
      Fabulous recipe!
      • Arturo Féliz-Camilo
        Arturo Féliz-Camilo
        Oh wow! tremendous!

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