I Need A Sauce for Stuffed Pork Tenderloin
Danielle wrote and said,
I make this great stuffed pork tenderloin and I 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.
Because if Danielle used a marinade, it could be incorporated as the base for her sauce. 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.
Simple Reduction Sauce for Stuffed Pork Tenderloin
- 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.
- 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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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.
Could you give us the recipe for the stuffed pork tenderloin that goes with this.