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.
If there’s another recipe out there for it, I couldn’t find it, but the idea got in my head and I just decided to give it a try. I wasn’t sure if it would work, but thankfully it did and it was soooo delicious! You know how much I love various flavors of vinegar, and red wine vinegar goes so nicely with pork. Add a little cream and seasonings to it and voila! You’ve got an amazing dinner!
I’ve been experimenting quite a bit more with adapting and/or creating recipes and it’s been a lot of fun. I look forward to sharing some more originals with you very soon, but in the meantime, you definitely want to try this one out. You won’t be disappointed!
Pork Tenderloin with Creamy Red Wine Vinegar Sauce
A Sweet Beginnings Original
Ingredients
- 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
Preparation
- 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.
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