Pork Tenderloin With Port Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Saw this on Martha, this tastes soooooo good! Ingredients:
2 tablespoons olive oil or 2 tablespoons vegetable oil |
2 (1 lb) pork tenderloin, silver skin removed, and sliced crosswise into 1 inch pieces |
coarse salt |
fresh ground black pepper |
1/2 cup port wine |
1 cup chicken stock |
2 tablespoons unsalted butter |
1 teaspoon red wine vinegar, plus more to taste if desired |
Directions:
1. Heat oil in a medium, heavy-bottomed skillet over high heat.
2. Pat pork dry, and season with salt and pepper.
3. Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
4. Transfer to a warm platter; set aside.
5. Remove skillet from heat.
6. Discard fat, and add port; return skillet to heat.
7. Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
8. Continue cooking until sauce is reduced to about 2 tablespoons.
9. Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
10. Whisk in butter, a little at a time, gently shaking pan while whisking.
11. Stir in vinegar.
12. Taste, and adjust for seasoning.
13. Spoon sauce over pork, and serve immediately.
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