Tenderloin of Pork With Red Wine Essence


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A thick sauce of red wine, shallot, and juniper berries is reduced to create this dish.

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  • 2 C. dry red wine
  • 1 C. chicken stock or light vegetable stock
  • 1/4 C. shallots
  • 1 Tbs. whole juniper berries
  • 1 Tbs. whole allspice
  • 1 outer rind of an orange broken into big pieces
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 2 pork tenderloins, about 8 oz. each, cleaned
  • 1 Tbs. virgin olive oil
  • 4 Tbs. snipped fresh chives
  • 4 fresh rosemary leaf bunches for garnish

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Preheat oven to 400 degrees. In an acid-resistant saucepan, bring the red wine, stock, shallots, juniper berries, allspice and orange pieces to a boil over high heat, cooking until reduced to a half C. and thickened to coat the back of a spoon, about 15 minutes. Season with salt and pepper to taste. Strain through a fine sieve into another saucepan and keep warm. Generously season the pork tenderloins with salt and pepper. Rub the surfaces with a few drops of olive oil. In a nonstick pan with a few drops of olive oil, cook the tenderloins until well seared on all surfaces. Transfer the pan to the lower rack of the oven, cooking until just about your desired degree of doneness as measured by an instant meat thermometer, about 12 minutes for medium. When just about done, brush some of the sauce across the surfaces of the pork, allowing to it thoroughly glaze the meat. Remove from the heat and allow to rest for a couple of minutes before cutting. To serve, slice each tenderloin on an angle into 10 pieces. Divide and lay the slices in a fan shape in the center of your warm serving plate. Add the chives to the warm sauce and spoon over the pork. Garnish with the rosemary sprigs and serve.

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