1 large shallot, minced
1 clove garlic, minced
2 tbsp butter
1c dry red wine
1c beef stock
3-4 tbsp tomato purŽe (or plain sauce)
1 sprig each, thyme and rosemary
1 bay leaf pinch orange zest (or a splash of orange juice)
kosher salt and fresh ground pepper to taste
1 1/2 1lb pork tenderloin*
1 clove garlic, slivered
olive oil
kosher salt and fresh ground pepper to taste
Roasted Pork Tenderloin with "Demi Glace"
Serves 6-8
Quickly sautŽ shallot and garlic with the butter in a medium saucepan, taking care not to burn. After one minute, add the wine, stock , tomato purŽe, herbs, orange zest, salt and pepper. Simmer and reduce by at least half. Set aside to cool.
Preheat oven to 425û. Rub the tenderloin with a little olive oil and then stud it with the garlic by piercing the meat along the top (fat side, if any, up) with a knife and inserting the slivers into the holes. Place in a small roasting pan and sprinkle with salt and pepper. Baste the Òdemi-glaceÓ thickly over the top, allowing the excess to surround the meat in the pan (this will act as braising liquid). Roast for 40-50 minutes, or until the internal temperature is 170û, basting with pan liquids occasionally. Remove the roast and allow it to rest for 5 minutes before carving.
*If your tenderloin is made-up of two smaller loin cuts, nestle the two together lengthwise, making as uniform a thickness as possible, and secure it with kitchen twine.