Adapted from The Complete Meat Cookbook, Bruce Aidells and Denis Kelly, Houghton Mifflin, 1998.
2, ¾ - 1 ¼ lb pork tenderloin
Salt & Pepper
2 Tbsp chopped scallions or shallots
½ cup dry white wiine
¾ low sodium chick stock
1 Tbsp olive oil
Reserved fat from cooking
- Season pork tenderloins, trimmed of silverskin, with coarse salt and freshly ground pepper. Let rest on the counter for 30 minutes.
- Preheat the oven to 400 degrees.
- Prepare to make the pan sauce by chopping the scallions or shallots and measuring out the wine and broth. By preparing in advance, you will be able to make the pan sauce quickly, before the tenderloins cool.
- After the meat has rested for 30 minutes, heat olive oil in a heavy, ovenproof skillet over medium-high heat.
- Brown the tenderloins lightly, turning them frequently to brown on all sides, just 3 to 4 minutes total.
- Place the skillet in the hot oven and roast the pork for just 12–15 minutes, or until the internal temperature is no more than 145 to 150 degrees.
- Remove the meat from the pan and let the meat rest on a platter, covered loosely with foil, for 5 minutes while you make the pan sauce.
- To make the pan sauce, pour off all but 1 tablespoon of the fat from the pan and place it over medium heat. Add chopped scallions or shallots and cook for 30 seconds, stirring constantly.
- Stir in wine and bring to a boil
- Add chicken stock, and reduce until the sauce just turns syrupy.
- Carve the meat into ½ inch thick slices, pour the sauce over the top, and serve.