Ingredients with Measurements:
- 2 pork tenderloins (about 1 pound each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the pork tenderloins with salt and pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork tenderloins on all sides until browned, about 3-4 minutes per side.
5. Transfer the skillet to the oven and roast the pork tenderloins for about 15-20 minutes or until the internal temperature reaches 145°F.
6. Remove the pork tenderloins from the skillet and let them rest for 5 minutes before slicing.
7. While the pork is resting, make the red wine demi-glace.
8. In the same skillet, melt the butter over medium heat.
9. Add the minced shallot and sauté for 2-3 minutes until softened.
10. Pour in the red wine and beef broth and bring to a simmer.
11. In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until smooth.
12. Add the cornstarch mixture to the skillet and whisk until the sauce thickens.
13. Season the sauce with salt and pepper to taste.
14. Serve the sliced pork tenderloins with the red wine demi-glace.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of pork tenderloins: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 8g
Protein: 45g
Substitutions for ingredients:
- Pork tenderloins can be substituted with chicken breasts or beef tenderloin.
- Beef broth can be substituted with chicken or vegetable broth.
- Shallot can be substituted with onion or garlic.
Variations:
- Add herbs like thyme or rosemary to the red wine demi-glace for extra flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add mushrooms or bacon to the red wine demi-glace for a heartier sauce.
Tips and tricks:
- Make sure to let the pork tenderloins rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- If the sauce is too thin, add more cornstarch to thicken it.
Storage instructions:
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork tenderloin in the microwave or oven until warmed through. Reheat the red wine demi-glace on the stovetop over low heat, whisking occasionally.
Presentation ideas:
Arrange the sliced pork tenderloins on a platter and drizzle the red wine demi-glace over the top. Garnish with fresh herbs like parsley or chives.
Garnishes:
Fresh herbs like parsley or chives.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pork tenderloins are not browning, increase the heat on the stovetop.
- If the red wine demi-glace is too thick, add more beef broth to thin it out.
Food safety advice:
- Make sure to cook the pork tenderloins to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover pork tenderloin in the refrigerator within 2 hours of cooking.
Food history:
Demi-glace is a classic French sauce made by simmering beef bones and vegetables for hours to create a rich, flavorful stock. It is then reduced and thickened with cornstarch or flour.
Flavor profiles:
The pork tenderloin is tender and juicy with a savory flavor. The red wine demi-glace is rich and flavorful with a slightly sweet and tangy taste.
Serving suggestions:
Serve the pork tenderloin with a side of mashed potatoes and roasted vegetables for a hearty and satisfying meal.
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Taste: Savory, Rich, Tangy, Herbaceous, Earthy