Pork Tenderloin

 

Pork Tenderloin

Servings 2 Servings

Ingredients
  

For the Tenderloin:

  • 1 large Pork Tenderloin, about 1½ pounds silver skin and all fat removed

For the Brine:

  • ½ cup Salt
  • 1/3 cup Brown Sugar
  • 10/12 Juniper Berries cracked, optional
  • 1 Quart/Liter Cold Water
  • 2 Bay Leaves

For the Wine Reduction:

  • 2 tablespoons Shallots chopped
  • 1 tablespoon Fresh Tarragon, Sage, Rosemary or Thyme chopped
  • About 14 ounces good Red Wine, Cabernet or Shiraz
  • ¾ cup ounces Beef Stock
  • 1 tablespoons Cornstarch diluted into 2 tablespoons water
  • 3 to 5 tablespoons Sweet Butter
  • Salt and Pepper to taste

For the Sautéed Spinach:

  • 1 large tablespoon Sweet Butter
  • 2 tablespoons Shallots chopped
  • ¼ cup approx. Sundried Tomatoes cut into very fine Julienne
  • 1 @ 6 ounces bag of Spinach Leaves stems removed

Instructions
 

For the Tenderloin:

    Preheat Oven 400°F / 205°C

    • Season the tenderloin with cracked black pepper and salt.  In a sauté pan, heat some clarified butter or cooking oil to 365°F.  Add the tenderloin and cook on all sides until golden brown.  Place into a cookie sheet and transfer to oven and cook for about 8/10 minutes or until 145°F for a nice pink color. 

    For the Brine:

    • In a small glass lasagna pan or any container where your tenderloin will be fully submerged, dissolve all the ingredients and place the cleaned pork tenderloin, cover and refrigerate for about 3 to 4 hours.  
    • Remove from the brine and pat dry with paper towels.

    For the Wine Reduction:

    • In the same frying pan or in a reduction pan (if you have one).  Add the shallots, cook for a couple minutes until light golden brown, add your fresh herbs add the wine.  Bring to boil and reduce until Approx. 5/6 ounces remains.  Add the stock, bring to boil and add the cornstarch.  Turn of the heat and at the last minutes just before serving add the butter and using a whisk quickly incorporate it.  Strain the sauce if you like or leave the solids in.  

    For the Sautéed Spinach:

    • In a frying pan or a wok, heat the butter when hot add your shallots, when light golden brown, add the sundried tomatoes and cook for a couple minutes and add the spinach leaves and cook for 1 minutes or two.  Salt and pepper taste.

    Notes

    For the Woll Non-Stick Fry Pan:  click here
    For the Reduction / Saucier Pan:  click here
    For the Boning Knife:  click here
    For the Silicone Baking Matt:  click here