Prep 10 mins
Cook 20 mins
Saw this on Martha, this tastes soooooo good!
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 2 (1 lb) pork tenderloin, silver skin removed, and sliced crosswise into 1 inch pieces
- coarse salt
- fresh ground black pepper
- 1⁄2 cup port wine
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1 teaspoon red wine vinegar, plus more to taste if desired
- Heat oil in a medium, heavy-bottomed skillet over high heat.
- Pat pork dry, and season with salt and pepper.
- Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
- Transfer to a warm platter; set aside.
- Remove skillet from heat.
- Discard fat, and add port; return skillet to heat.
- Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
- Continue cooking until sauce is reduced to about 2 tablespoons.
- Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
- Whisk in butter, a little at a time, gently shaking pan while whisking.
- Stir in vinegar.
- Taste, and adjust for seasoning.
- Spoon sauce over pork, and serve immediately.
This was excellent!! Next time I make it I am going to double the recipe for the sauce and serve it on the side. It was soooo good we all want extra so we aren't sopping it off of the serving platter!
Terrific pork! We'll make this again.
Great sauce! I cooked the tenderloin whole and sliced it only just before serving.