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Simple Reduction Sauce for Stuffed Pork Tenderloin
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Simple Reduction Sauce for Stuffed Pork Tenderloin

How to make a Simple Reduction Sauce for Stuffed Pork Tenderloin

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Course: Condiments
Cuisine: French

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

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  1. 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.
  2. Sweat (to cook slowly over low heat in butter, usually covered, without browning) shallots.
  3. Deglaze the pan with wine, pouring in any drippings left after baking the roast.
  4. Add vinegar and stock and bring to a boil. Turn heat down to a simmer and reduce by half.