Pork Tenderloin with Red Wine Reduction

I love to make fancy food. This doesn’t mean it is hard to make, just so delicious that I think I’m enjoying the meal on an ocean cliff at sunset while listening to the waves crash on the shore.

All of a sudden I'm in Carmel!
That’s what happens when I make pork tenderloin with a red wine reduction. The first time I made a red wine reduction I was blown away with how easy, quick and delicious it was. The sauce was so rich and flavorful and accompanied the meat perfectly.  Plus, the whole thing comes together in a single pan making clean up a cinch!

Picture and recipe from The Pioneer Woman
Pair this with a fresh spinach salad or sesame kale chips and you have yourself a fabulous and healthy meal! You should probably finish that bottle of red wine too. 

Pork with Red Wine Reduction

2 lb. pork tenderloin or 2 pork chops
2 Tablespoons olive oil
2 Tablespoons butter
Salt and pepper
1-1/2 cup red wine
½ cup beef broth
1 bay leaf
1 tablespoon balsamic vinegar
9 whole peeled garlic cloves

Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork. Sear the pork for 2 minutes on each side. Don’t worry about completely cooking the pork at this point. Remove the pork and set aside.

Reduce heat to medium high, and sauté garlic cloves for several minutes until golden brown.

Add red wine and bay leaf. Stir sauce and let reduce over medium heat for several minutes, until reduced and thick.

Stir in beef broth, balsamic and return pork to pan. The pork should be swimming in the sauce. Cook pork until desired doneness. I recommend medium rare.

Remove pork from the pan and lets the sauce reduce a little more if needed. The sauce should be very thick and rich and the garlic soft. If you are in the mood for something extra decadent add another tablespoon of butter.

Pour sauce and garlic over pork and serve. 


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