I Need A Sauce for Stuffed Pork Tenderloin
Danielle wrote and said,
I make this great stuffed pork tenderloin and am looking for a sauce to go with it. It is stuffed with spinach, pine nuts, goat cheese, garlic and sun-dried tomatoes.
When I asked Chef Terrell about a sauce, he immediately wanted to know if the tenderloin was marinated.
Why?
Because if Danielle used a marinade, it could be incorporated as the base for her sauce. The chef would need to know what she used so the sauce won't be in conflict taste-wise.
But since Danielle does not marinate the tenderloin but seasons it with salt and pepper, Chef Terrell came up with this simple but excellent base sauce for any pork tenderloin recipe that hasn't been marinated.
What Is a Reduction Sauce?
A reduction sauce is a culinary technique used to intensify and concentrate the flavors of a liquid by reducing its volume through simmering or boiling. It is a fundamental process employed in various cuisines to create rich, flavorful sauces that enhance the taste and presentation of dishes.
To make a reduction sauce, a liquid such as broth, wine, or vinegar is heated and allowed to simmer gently over low heat. The flavors become more concentrated as the liquid evaporates, resulting in a thicker consistency and a more robust taste. The process also allows the natural sugars in the liquid to caramelize, adding depth and complexity to the sauce.
The liquid is typically seasoned with herbs, spices, or aromatics during the reduction to further enhance the flavor profile. The reduction sauce is often strained at the end to remove any impurities or solid ingredients, resulting in a smooth and velvety texture.
Reduction sauces are versatile and can be used to complement a wide range of dishes. They can be drizzled over meats, poultry, or fish, or used as a base for gravies, dressings, or glazes. The concentrated flavors and thick consistency of reduction sauces add depth and sophistication to a dish, elevating it to a more refined culinary experience.
📖 Recipe
Simple Reduction Sauce for Stuffed Pork Tenderloin
Ingredients
- ¼ cup shallot minced
- 1 tablespoon butter
- ½ cup Port Marsala or red wine.
- drippings from baking pan
- 2 tablespoons balsamic or apple cider vinegar
- 1 cup beef stock
- salt and freshly ground pepper to taste.
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.
Some of My Favorite Sauce Recipes
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.Savory Choice's Demi Glace
Ready in minutes, Savory Choice beef demi glace allows home chefs to deliver impressive restaurant-quality meals quickly and cost-effectively. Professional chefs typically take at least 24 hours to prepare this traditional reduction sauce by simmering stock, vegetables, wine and spices to a velvety consistency.More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
Chef Ricco
Nice sauce. Here's something I might do and suggest you try. Put the shallots in the pan first on very low heat, after they wilt a little add some fresh thyme and fresh sage. Then deglaze the pan with your wine, next add your stock, bring it all to a boil and reduce by half. Now add the vinegar and cook for no more that 3-4 minutes. Finish with cold butter. You get a better result of the vinegar with the sourness toward the end of the cooking.
Margaret Montino
Could you give us the recipe for the stuffed pork tenderloin that goes with this.