|
Pan
Roasted Pork Tenderloin |
INGREDIENTS: |
| |
2 lb. pork tenderloin
1 tablespoon butter
1 tablespoon oil
Sprig or 2 of thyme
2 peeled garlic cloves
1/4 cups chopped shallots
Salt and pepper to taste
1/3 cups red wine |
DIRECTIONS: |
|
1. |
Wash pork under cold running water; dry with paper towels. |
|
2. |
Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low
heat. Turn to medium high and let butter foam a little. Toss in
tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic. |
|
3. |
Brown tenderloin all around about 5 minutes. Add some chopped
shallot, salt and pepper. Swish around 30 seconds. Turn heat to high
and add 1/3 cup red wine; scrape residue. Put heat on lowest
possible setting, cover. Roast 45 minutes. Turn meat half-way
through. |
|
4. |
Remove tenderloin to cutting board. |
|
5. |
Skim fat from remaining sauce. Add 2 tablespoons water and boil to
thicken. Slice meat and pour sauce over. |
|
|
Source: Cooks.com |
