Ingredients
-
2
-
1
-
1
-
1/2
-
1/2
-
4
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Pork Tenderloin with Merlot-Shallot Sauce, This recipe was printed in the Houston Chronicle. It’s very elegant, but quick and easy enough to prepare for a week night meal., If I need to prep ahead, do you think I could marinate this for a couple of hours?, This is simply DELISH! LOVED!!! Only modification I made, was to drizzle some red wine over the tenderloin when I put into the oven to keep it from getting dry. Other than that, it is perfect as written…Thank you PanNan, and you have a new fan! Whole family raved!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Coat Pork With 1 1/2 Tsp Olive Oil; Rub With Rosemary, 1/4 Tsp Salt and 1/4 Tsp Pepper. |
|
3
Done
|
Heat a Heavy, Ovenproof Skillet Over High Heat. |
|
4
Done
|
Cook Pork, Turning Often, Until Lightly Browned on All Sides, 5 Minutes. |
|
5
Done
|
Transfer Skillet and Pork to Oven; Roast Until Thermomether Reads 150 Degrees, About 10- 15 Minutes. |
|
6
Done
|
Transfer Cooked Pork to a Platter; Keep Warm. |
|
7
Done
|
Add Remaining 1 1/2 Tsp Oil to Same Skillet. |
|
8
Done
|
Heat Over Medium Heat. |
|
9
Done
|
Add Shallots and Garlic; Cook, Stirring Until Lightly Browned, About 4 Minutes. |
|
10
Done
|
Add Wine; Cook Over High Heat Until Reduced by Half, About 5 Minutes. |
