This is a terrific recipe. You can have a gorgeous dinner on the table in less than thirty minutes. The red wine sauce is spectacular. You’ll make it often and serve it over lamb, beef and even salmon.
My dear friend and gardening guru, Dellis , made this sauce last night, and was in raptures over it.
1 1/2 pounds pork tenderloin
1/2 cup olive oil
1/2 cup red wine vinegar
juice of l lemon
4 cloves garlic minced
3 generous tablespoons fresh rosemary leaves
Kosher salt and freshly ground black pepper to taste
Combine all the ingredients for the marinade and marinate pork for 4 hours or overnight in the refrigerator covered.
Remove pork from marinade and strain the marinade. Cover the pork the garlic and rosemary and roast in a shallow, tin foil lined pan in a 400°F oven for 20 to 30 minutes until meat thermometer inserted reads 150° F. Remove from pan and tent and let set for a few minutes. The temperature will increase to 155°F. Slice thinly and sauce with the red wine sauce. Serves 4
RED WINE SAUCE – Roxy’s Bistro
4 oz unsalted butter, divided
3 fat shallots, minced
2 garlic cloves minced
1 plum tomato, peeled, seeded and chopped (substitute 1/2 tsp tomato paste)
2 cups red wine such as pinot noir or merlot
1 tbsp. balsamic vinegar and 1/2 tbsp. Hoisen sauce
Kosher salt and freshly ground pepper.
Put half the butter into sauce pan and heat until foamy. Add the shallots and garlic and sauce briefly, just until glossy and aromatic. Stir in the tomato and saute 2 minutes more. Stir in the wine and raise the heat slightly, bring to a boil, and simmer briefly until reduced to about 1/2 cup, ten to fifteen minutes. Stir in the vinegar and Hoisen sauce. Pour the sauce through a fine mesh strainer into a clean saucepan and, over low heat whisk in the remaining butter a little bit at a time, whisking until all of the butter is incorporated into the sauce after each addition. Season to taste with a little salt and pepper. Cover and keep warm.
CHEF NOTES
This recipe is idea for for single or double servings. The sauce can be gently reheated the next day.
| ROSEMARY AND GARLIC ROASTED PORK TENDERLOIN | Print |
- 1½ pounds pork tenderloin
- ½ cup olive oil
- ½ cup red wine vinegar
- juice of l lemon
- 4 cloves garlic minced
- 3 generous tablespoons fresh rosemary leaves
- Kosher salt and freshly ground black pepper to taste
- RED WINE SAUCE - Roxy's Bistro
- 4 oz unsalted butter, divided
- 3 fat shallots, minced
- 2 garlic cloves minced
- 1 plum tomato, peeled, seeded and chopped (substitute ½ tsp tomato paste)
- 2 cups red wine such as pinot noir or merlot
- 1 tbsp. balsamic vinegar and ½ tbsp. Hoisen sauce
- Kosher salt and freshly ground pepper.
- Combine all the ingredients for the marinade and marinate pork for 4 hours or overnight in the refrigerator covered.
- Remove pork from marinade and strain the marinade. Cover the pork the garlic and rosemary and roast in a shallow, tin foil lined pan in a 400°F oven for 20 to 30 minutes until meat thermometer inserted reads 150° F. Remove from pan and tent and let set for a few minutes. The temperature will increase to 155°F. Slice thinly and sauce with the red wine sauce.
- Put half the butter into sauce pan and heat until foamy. Add the shallots and garlic and sauce briefly, just until glossy and aromatic. Stir in the tomato and saute 2 minutes more. Stir in the wine and raise the heat slightly, bring to a boil, and simmer briefly until reduced to about ½ cup, ten to fifteen minutes. Stir in the vinegar and Hoisen sauce. Pour the sauce through a fine mesh strainer into a clean saucepan and, over low heat whisk in the remaining butter a little bit at a time, whisking until all of the butter is incorporated into the sauce after each addition. Season to taste with a little salt and pepper. Cover and keep warm.
