Pork Tenderloin With Port Sauce

Submitted by seahorse73

"Saw this on Martha, this tastes soooooo good!"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 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

directions

1. Heat oil in a medium, heavy-bottomed skillet over high heat.
2. Pat pork dry, and season with salt and pepper.
3. Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
4. Transfer to a warm platter; set aside.
5. Remove skillet from heat.
6. Discard fat, and add port; return skillet to heat.
7. Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
8. Continue cooking until sauce is reduced to about 2 tablespoons.
9. Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
10. Whisk in butter, a little at a time, gently shaking pan while whisking.
11. Stir in vinegar.
12. Taste, and adjust for seasoning.
13. Spoon sauce over pork, and serve immediately.

Reviews

[Patticake24]

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!

 

[Michelle Kasper]

Terrific pork! We'll make this again.

 

[rosslare]

Great sauce! I cooked the tenderloin whole and sliced it only just before serving.

 

[coleen114]

This was much better than I expected. We bought a bottle of port for an after dinner wine, but neither DH nor I liked it, so I was looking for a recipe to use up the bottle. This will become a regular. We both liked the sauce, but next time I may try to thicken it a little with some cornstarch and water to make it stick with the meat better.

 

[Fairy Godmother]

Made this with a few adjustment. I was well into this recipe when I realized I was out of port so I used red wine instead. Next timeI will use the port as I found the flavor with the wine just wasn't spectacular even though it was a great wine.