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