TGIF!! It’s been a long week, even with the Memorial Day holiday on Monday and I am so glad to see Friday! and since I’m so happy it’s Friday, I decided to share with you an original recipe that I came up with last week! Let me introduce you to Pork Tenderloin with a Creamy Red Wine Vinegar Sauce.
- 2 tsp olive oil
- 1 lb pork tenderloin
- salt and pepper, to taste
- 1 tsp dried thyme
For the sauce
- 1 tsp olive oil
- 2 garlic clove, minced
- 1 shallot, minced
- 1/4 cup red wine vinegar
- 1/2 cup heavy cream
- 1 Tbsp corn starch
- 2 Tbsp cold water
- Preheat oven to 350 degrees. Heat an oven-safe skillet over medium high heat and add the olive oil.
- Season the pork with salt, pepper, and thyme. Add to the skillet and sear on all sides, about 2 minutes per side. Move the skillet to the oven and cook about 25 minutes or until barely pink in the middle (about 155 degrees F.) Remove to a cutting board and allow to sit for at least 5 minutes before slicing into ½” medallions.
- Meanwhile, sauté the garlic and shallot in a small sauce pan with the teaspoon of olive oil over medium-high for about two minutes, until slightly softened and fragrant.
- Add the red wine vinegar and sauté for a minute to let the garlic and shallot absorb the flavor.
- Pour in the heavy cream and stir. Allow to simmer until heated through, about a minute.
- Whisk together the corn starch and cold water to create a slurry, then pour that into the sauce pan. Stir continuously until the sauce has thickened a good bit.
- Remove from the heat and serve over the sliced pork medallions.