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Simple Reduction Sauce for Stuffed Pork Tenderloin

How to make a Simple Reduction Sauce for Stuffed Pork Tenderloin
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauces
Cuisine: French
Keyword: sauce
Servings: 4 people

Ingredients

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.