Simple Reduction Sauce for Stuffed Pork Tenderloin
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Course
Condiments
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Cuisine
French
Simple Reduction Sauce for Stuffed Pork Tenderloin
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How to make a Simple Reduction Sauce for Stuffed Pork Tenderloin
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Ingredients
- ¼ cup shallot minced
- 1 tablespoon butter
- ½ cup port wine Marsala or red wine
- drippings from baking pan
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1 cup beef stock
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- In the same pot or skillet where the tenderloin was seared, melt butter and scrape up any fond left after searing using a wooden spoon.
- Sweat (to cook slowly over low heat in butter, usually covered, without browning) shallots.
- Deglaze the pan with wine, pouring in any drippings left after baking the roast.
- Add vinegar and stock and bring to a boil. Turn heat down to a simmer and reduce by half.
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