Pork Tenderloin with Merlot Shallot Sauce
Perfectly tender and full of flavor, this Pork Tenderloin with Merlot Shallot Sauce is an elegant yet approachable dinner recipe that's ideal for any occasion. Featuring juicy, oven-roasted pork tenderloin paired with a velvety sauce made from earthy Merlot wine, caramelized shallots, fresh thyme, and just a hint of cream, this dish is a gourmet experience you can create at home. Simple yet refined cooking techniques like deglazing and roasting bring out the best in every ingredient, while the silky finish of the sauce elevates the presentation. Ready in just an hour, it’s the perfect balance of sophistication and ease. Serve alongside roasted vegetables or creamy mashed potatoes to create a show-stopping meal your family and guests will love.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 lb each) pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 small, finely chopped shallots
- 2 cloves, minced garlic
- 1 cup Merlot wine
- 1 cup low-sodium chicken stock
- 1 teaspoon, chopped fresh thyme
- 2 tablespoons heavy cream
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
Preheat your oven to 425°F (220°C).
Pat the pork tenderloins dry with paper towels and season them evenly with kosher salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides, about 2-3 minutes per side, until golden brown.
Transfer the skillet with the pork to the preheated oven. Roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet and let it rest, covered with foil, while you prepare the sauce.
Place the skillet back on the stove over medium heat and add the unsalted butter. Once melted, add the chopped shallots and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the Merlot wine into the skillet to deglaze, scraping the bottom of the pan to release any browned bits. Let the wine simmer for about 3-4 minutes, reducing slightly.
Add the chicken stock and chopped thyme to the skillet. Simmer for 5-6 minutes to allow the flavors to meld and the sauce to reduce.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the sauce to slightly thicken it.
Stir in the heavy cream and cook for an additional 1-2 minutes until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
Slice the pork tenderloins into 1-inch thick medallions. Serve topped with the warm Merlot shallot sauce. Enjoy!
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.0 g | ||
| Protein | 228.2 g | 456% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 158 mg | 12% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5005 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
