Prep 20 mins
Cook 10 mins
tender sliced pork tenderloin in a balsamic vinegar cream sauce
- 4 ounces pork tenderloin, 2 pieces (trimmed and pounded)
- flour, to coat pork
- salt and pepper
- 1⁄3 cup balsamic vinegar
- 1⁄4 cup knorr's demi-glace (prepared, mixed with warm water)
- 1⁄4 cup heavy cream, mixture diluted with half-and-half
- 20 pieces prosciutto, small pieces, maybe a slice cut up into little squares
- 2 tablespoons olive oil
- in a small sautee pan add olive oil.
- salt and flour pork, pat off excess flour.
- turn on heat to medium, when oil is hot, add pork, give the pan a little shimmy so pork does not stick to the pan.
- brown sides and remove pork. Pour out the oil.
- add balsamic vinegar, demi glace, cream, prosciutto, and a pinch of salt to taste, but make sure you know what the taste is, and that is good. probably more salt than you think, but not too much, duh.
- cook on medium heat until it starts to thicken just before finished add the pork back in and turn off, after a minute or so flip the pork over. pork should be tender, but all the way cooked.
- now enjoy.
I really enjoyed this. I sliced the pork into medallions before browning, since the recipe description said "tender sliced pork tenderloin" and gave no post-cooking carving directions. I used a scant measure of the vinegar and added a generous slug of cream sherry. I had no demi glace, so I used "Better than Bouillon" beef base (a scant tablespoon) in about a quarter to a third cup of water. I let the vinegar, sherry, and base come to heat before adding the cream and half-and-half. I ended up adding more dairy to have a thinner sauce, as it reduced very nicely and quickly in my cast iron skillet. The sauce was so rich and creamy, it needed no finishing (I usually find myself adding a pat of butter for sheen and texture). Fantastic recipe.
This recipe is wonderful!!! I made it for a dinner party of 8 and every single person loved it! I did not use knorrs demi-glaze - instead I used a pre-packaged (non powdered)demi-glace. Very easy to make.