Pork Tenderloin with Port Sauce

Pork Tenderloin with Port Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Pork Tenderloin with Port Sauce is a delicious and elegant dish that is perfect for special occasions or a fancy weeknight dinner. The tender pork is seared to perfection and then topped with a rich and savory port wine sauce. The combination of flavors creates a mouthwatering dish that is sure to impress your guests.

Keywords: pork tenderloin, port sauce, elegant, special occasions, savory.

Pork Tenderloin with Port Sauce details

Pork Tenderloin with Port Sauce, recipe Rating: 4.6
Number of votes:110 The rich, fruity, almost sweet taste of the Port sauce comes alive with Cline Ancient Vine Zinfandel. Its rich body, jam-my mouth-feel and deep blueberry fruit is a beautiful complement to the slight tang of the sauced meat. Serve with garnish such as asparagus.

Ingredients

2 pork tenderloins, cut into 1/4″ medallions 1 Tbsp. Sage, minced 1 Tbsp fresh Rosemary, minced 2 Tbsp. Butter Salt & Fresh ground black pepper ½ cup Shallots, minced (or green onions) 2 cloves Garlic, minced 1 cup Ruby style Port

Instructions

1. Season medallions with salt, pepper, and herbs, and rub to attach spices. 2. Sauté medallions in 1Tbsp. of butter, browning both sides and cooking until pink inside. Remove to a platter and cover with a bowl that seals to the platter (the meat will cook a bit more and “relax” to enhance tenderness). 3. Add remaining butter to pan with shallots and garlic. Sauté until tender, add Port and then simmer until reduced by half, stirring regularly. 4. Return medallions to pan to coat on both sides, then serve Pork with sauce drizzled on top (a sprig of Rosemary makes an attractive and aromatic garnish). For the sauce, we recommend Presidential Ruby Porto, which is a good basic Port. If you want to use a better quality Port with deeper, richer black cherry flavors, and perhaps savor a glass after dinner, try Graham’s Six Grapes Port.