Friday, July 27, 2012
Herbed Pork Noisettes w/ Red Wine Sauce
How was everyone's week? Hope you're glad it's Friday, because I know I am!
It was sausage week at school and my group was tasked with making Andouille and Hot Italian Sausages. They. Are. The. Bomb. Gonna have to start making sausage at home because it's way easier than I ever thought it would be!
Anyway, I've got a tasty pork tenderloin recipe for your guys today!
This is pretty simple and you could definitely play with the rub ingredients, but I happened to have tons of herbs from my garden, so I decided to use those and some simple salt and pepper! No need to be fussy to be tasty, right?! One of the guys in my class brought a bunch of tomatoes from his garden to give away to the class, so I put those to use in a simple and refreshing tomato and zucchini salad as a side. After all these hot days, I'm trying to turn on the stove as little as possible so a cool side dish sounded perfect!
1 lb. pork tenderloin
1 tablespoons fresh sage, minced
1 tablespoon fresh oregano, minced
1 tablespoon salt
1/2 tablespoon black pepper
1 tablespoon olive oil
Red Wine Sauce:
1/4 cup onion, minced
1 cup red wine
1 cup beef broth
1 tablespoon butter
salt and pepper, to taste
Trim the pork tenderloin of any undesirable fat.. You want to have a little to keep the loin moist, but not too much.
You'll probably want to make your sauce first since it will take longer than your pork.
In a medium saucepan, saute your onions under medium high heat in a little bit of olive oil. Once the onions are slightly softened and translucent, add the red wine. Reduce the mixture to a syrupy consistency, about 1/4 cup or so. Add the beef broth and reduce again until about 1/2 cup remains. Mount (stir in) the sauce with butter and season with salt and pepper to taste. Keep warm until needed.
In a medium bowl, combine the sage, oregano, salt, and pepper. Place the spice blend on a flat plate and spread evenly. Place the loin on the plate and roll in the spice blend until fully coated.
Preheat oven to 450 F.
Heat a large oven-proof saute pan under medium high heat. Add the olive oil and heat until shimmering. Place the pork tenderloin in the pan and sear for about 3-5 minutes on each side (depending on the thickness of your cut). Let the loin rest for about 5 minutes before slicing into noisettes (small portion of meat that originates from a rib about 3/4 inch thick). Drizzle the red wine sauce over the slices and serve alongside a refreshing salad of vegetables or starchy side!
This is definitely another winner in our book! If Andy's happy, I'm happy! Hope you guys have a great rest of the week!