Pork Tenderloin:

If you’re looking for a delicious, versatile cut of meat to elevate your culinary creations, look no further than pork tenderloin! 🌟 This tender, flavorful cut comes from the muscle that runs along the pig’s backbone, known for its tenderness and juicy texture.

What makes pork tenderloin so special?

1. Tenderness: As the name suggests, pork tenderloin is incredibly tender. It’s one of the most tender cuts of pork available, making it a favorite among chefs and home cooks.
2. Versatility: Pork tenderloin is like a blank canvas for flavors. It readily absorbs marinades, rubs, and spices, allowing you to customize it to your taste preferences. Whether you are craving something sweet, savory, spicy, or a combination of flavors, pork tenderloin can handle it all!
3. Quick Cooking: Pork tenderloin cooks relatively quickly compared to other cuts of pork, making it perfect for busy weeknight dinners or last-minute entertaining. With proper seasoning and cooking techniques, you can have a mouthwatering meal on the table in no time.
4. Nutrient-Rich: Pork tenderloin is a nutritious choice, packed with protein, vitamins, and minerals. It’s leaner than you might think, making it a healthy option for those watching their fat intake.

My Personal Take on Pork Tenderloin Safety: A Must for Delicious Dining

When it comes to cooking pork tenderloin, ensuring it’s not just flavorful but also safe to eat is paramount in my kitchen. I’ve learned through experience that hitting the proper internal temperature is key to achieving that perfect balance of juicy tenderness and peace of mind.

For me, that magic number is 145°F (63°C), as food safety experts like the USDA recommended. It’s the sweet spot where safety meets succulence. Armed with my trusty meat thermometer, I make sure to insert it into the thickest part of the tenderloin, away from any bones, to get an accurate reading.

Waiting for that thermometer to stabilize feels like a moment of truth in my culinary journey. Once it hits 145°F (63°C) or above, I breathe a sigh of relief, knowing my pork tenderloin is ready to be enjoyed without any worries.

But it’s not just about hitting the mark; it’s also about the journey there. I find joy in experimenting with different seasonings, marinades, and cooking methods to elevate the flavor of my pork tenderloin while still prioritizing safety.

In Closing:

Gourmet dining, for me, is about turning the ordinary into the extraordinary. This Pork Tenderloin with Red Wine Reduction recipe is not just about flavors; it’s about creating moments. From my kitchen to yours, let’s make gourmet easy and personal. Treat yourself and your loved ones to a meal that’s not just a feast for the palate but also a celebration of the joy in simple, heartfelt cooking. Enjoy every bite – it’s a piece of my kitchen, crafted with love and shared with you.

Pork Tenderloin with Red Wine Reduction

Recipe by Rossella Ferranti

0.0 from 0 votes

Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Pork Tenderloin:

• 2 Tenderloin filets

• 1 Clove of Garlic

• 2 Tbsp of butter

• 1/2 Cup of White Wine

• Black Pepper

• 2 Cups of Vegetable Broth
  

• Red Wine Reduction:

• 1 Cup of a Dry Red Wine

• 1 Sprig of Rosemary

• 2 Shallots

• 1 Sprig of Sage

• 1 Sprig of Time

• 1 Stock of Salted Butter

• 1 Black Pepper
  

• For the Apples:

• 4 Red or Green small Apples

• 1 Tbsp of Salted Butter

• 1 Spring of Rosemary

• 1 Spring of Time

• Salt to taste

• Black Pepper to taste

Directions

• Red Wine Reduction:
• Add red wine, rosemary, shallots, sage, thyme, and garlic in a pan.
• Simmer and bring to a boil until the liquid is reduced by half. At least 10 minutes.
• Once the liquid is reduced and you have a smooth and dense sauce, strain the reduction to remove solids, keeping the smooth sauce.
• Place the sauce in the same pan and add the cold butter into pieces. Stir and set aside. (if you see that the sauce is still too liquid, let it boil for a little bit more until you reach the right density).
• Caramelized Apples:
• In a separate pan, melt butter over medium heat.
• Add apple slices, rosemary, thyme, salt, and black pepper.
• Sauté until the apples are golden and caramelized. Set aside and cover them.
• Pork Tenderloin:
• Season pork tenderloin with black pepper.
• In a skillet, heat butter over medium-high heat. Sear the pork on all sides until golden brown.
• Pour in white wine and vegetable broth, and simmer until the pork is cooked to your liking. (Suggested temperature 145°F (63°C))
• Slice the pork tenderloin and drizzle with red wine reduction.
• Plate with caramelized apples on the side.

Like this recipe?

Follow @rossellaferranti90 on Pinterest