Pork Tenderloin with Port Sauce
Elevate your dinner table with this elegant Pork Tenderloin with Port Sauce, a dish that highlights the perfect balance of savory and sweet flavors. Tender, juicy pork tenderloin is seared to golden perfection, then roasted to achieve a succulent texture. The star of the recipe is the luxurious port wine sauce, infused with the richness of sautéed shallots, garlic, fresh thyme, and a touch of butter for a velvety finish. Ideal for weeknight indulgence or special occasions, this recipe comes together in just 40 minutes and serves four. Pair it with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal that's sure to impress. Keywords: pork tenderloin recipe, port wine sauce, elegant dinner ideas, quick gourmet meals, roasted pork.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup port wine
- 1 cup beef or chicken stock
- 1 teaspoon fresh thyme
- 3 tablespoons unsalted butter
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin evenly with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat.
Sear the pork tenderloin for about 3-4 minutes on each side until golden brown. Then transfer the skillet to the preheated oven.
Roast the pork tenderloin in the oven for 15-20 minutes, or until the internal temperature reads 145°F (63°C). Let it rest for 5-10 minutes after roasting.
While the pork is roasting, prepare the port sauce. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the chopped shallots and garlic to the saucepan and sauté for 2-3 minutes, or until softened and fragrant.
Pour the port wine into the saucepan, scraping the bottom of the pan to deglaze it. Let the mixture simmer and reduce by half, about 5-7 minutes.
Add the beef or chicken stock and thyme to the saucepan, and let it simmer for an additional 5 minutes to meld the flavors.
In a small bowl, mix the cornstarch and water to create a slurry. Whisk it into the sauce to thicken it slightly.
Remove the sauce from the heat and stir in 3 tablespoons of unsalted butter for a silky finish. Adjust seasoning with salt and pepper as needed.
Slice the rested pork tenderloin into medallions and serve with the port sauce drizzled on top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4796 mg | 209% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 41.3 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3031 mg | 64% | |
*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.
