Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce
Recipe courtesy Kelsey Nixon
Prep Time:20 minInactive Prep Time:20 minCook Time:30 min
6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves
2 1/2 pounds pork tenderloins (about 2 large), trimmed
Rosemary Balsamic and Orange Pan Sauce*
1 large shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth or stock
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary leaves
1 teaspoon freshly grated orange zest
Salt and freshly ground black pepper
*Cook”s Note: Prepare the Rosemary Balsamic and Orange Pan Sauce or try a basic Pan sauce recipe with variations, recipes follow.
2 to 3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low-sodium broth or stock
3 tablespoons cold unsalted butter or heavy cream
Vinegar or lemon juice, to taste
Fresh herbs or other aromatics
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
To make pan sauce:
After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
Pan Sauce Variations:
Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce.
Mushroom Sauce: Saute the mushrooms with the shallot or onion until soft. Stir in 1/2 teaspoon Dijon mustard and 1/2 cup heavy cream just before finishing the sauce.
Lemon-Thyme Sauce: Use 1/2 cup white wine and 1/2 cup low-sodium chicken broth. Add fresh lemon juice and minced fresh thyme leaves after the butter to finish the sauce.
Peppercorn Sauce: Add 1 tablespoon green, black, or pink peppercorns (or a mix of all 3) after the butter to finish the sauce.
Printed on Sat Mar 12 2011 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_500532_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html