Pork Tenderloin in Red Wine SauceFrom davidwhittaker 8 years ago
- 1 pound whole pork tenderloin shopping list
- Freshly ground black pepper shopping list
- Freshly ground sea salt shopping list
- 1 tbsp butter or margarine shopping list
- 1 tbsp vegetable oil shopping list
- 1/4 cup dry red wine shopping list
- 1/4 cup water shopping list
- 1/8 tsp basil leaves, crushed shopping list
- 1/2 cup red wine, such as ZInfandel shopping list
- 1 tbsp cornstarch shopping list
- 1 tbsp water shopping list
How to make it
- Making the pork
- Rub the pork tenderloin with salt & pepper and let rest 30 minutes
- Melt butter in a large skillet with cooking oil
- Add tenderloin and quickly brown on all sides.
- Remove from heat and slowly add 1/4 cup wine, 1/4 cup water, and basil.
- Return to heat, cover and simmer until pork reaches 160 degrees
- Remove tenderloin from heat, place on cutting board and cover with aluminum foil.
- Reserve 1/3 cup of the pan drippings
- Making the sauce
- Mix 1 tablespoon water with 1 tablespoon cornstarch, set aside
- In a small saucepan reduce 1/2 cup wine
- Add cornstarch/water mix to wine and whisk constantly until cornstarch is dissolved.
- Stir in the reserved drippings and cook over medium heat until thickened and bubbly, stirring constantly
- Slice the tenderloin and serve with sauce