Pork tenderloin is a lean and flavorful cut of meat that is perfect for roasting. Pork tenderloin is also relatively easy to cook, making it a great option for a quick and delicious weeknight meal. One of the most popular methods is to roast it in the oven. This Pork Tenderloin Recipe is easy to follow and results in a juicy, flavorful pork tenderloin that is sure to please even the pickiest of eaters.
1large Pork Tenderloin, about 1½ pounds silver skin and all fat removed
For the Brine:
3tablespoonsSalt
1/3cupBrown Sugar
10/12Juniper Berries cracked, optional
1Quart/Liter Cold Water
2Bay Leaves
For the Wine Reduction:
2tablespoonsShallots chopped
1tablespoonFresh Tarragon, Sage, Rosemary or Thyme chopped
About 14 ounces good Red Wine, Cabernet or Shiraz
¾cupounces Beef Stock
1tablespoonsCornstarch diluted into 2 tablespoons water
3 to 5tablespoonsSweet Butter
Salt and Pepper to taste
For the Sautéed Spinach:
1large tablespoon Sweet Butter
2tablespoonsShallots chopped
¼cupapprox. Sundried Tomatoes cut into very fine Julienne
1@ 6 ounces bag of Spinach Leaves stems removed
Prevent your screen from going dark
Recipe 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.