Pork Tenderloin in Port
Pork tenderloin is tender and moist, yet it contains about as little fat and cholesterol as chicken. Here I cut it into small steaks, or filets mignons, briefly sauté them, and serve them with a port wine sauce flavored with sage.
Ingredients:
1 Large pork tenderloin, trimmed of all visible fat and silver skin (about 1¼ pounds trimmed)
1 tablespoon unsalted butter
1 tablespoon olive oil
¼ teaspoon of salt
¼ teaspoon freshly ground black pepper
⅓ cup of port
½ cup homemade chicken stock or low-salt chicken broth
1½ tablespoons of ketchup
1 teaspoon chopped fresh sage
Procedure:
1.Preheat the oven to 150⁰ F degrees.
2.Cut the tenderloin crosswise into 8 small steaks about 1¼ inches thick.
3.Heat the butter and olive oil in a large skillet.
4.Meanwhile, sprinkle the steak with the salt and pepper.
5.When the butter and oil are hot, arrange the steaks in one layer in the pan and cook over high heat for 2½ minutes on each side.
6.Transfer the steaks to a gratin dish and place them in the oven to keep them warm while you make the sauce.
7.Add the port to the drippings in the pan, bring to a boil over high heat, and cook for about 1 minute.
8.Add the chicken stock and the ketchup and cook for 2 or 3 minutes. (The sauce should not be too thick.)
9.Add the sage and mix well.
10.Place 2 small pork steaks on each of the four plates, spoon the sauce around them, and serve.
Essential Pepin, page 360-361, Jacques Pepin
Ingredients:
1 Large pork tenderloin, trimmed of all visible fat and silver skin (about 1¼ pounds trimmed)
1 tablespoon unsalted butter
1 tablespoon olive oil
¼ teaspoon of salt
¼ teaspoon freshly ground black pepper
⅓ cup of port
½ cup homemade chicken stock or low-salt chicken broth
1½ tablespoons of ketchup
1 teaspoon chopped fresh sage
Procedure:
1.Preheat the oven to 150⁰ F degrees.
2.Cut the tenderloin crosswise into 8 small steaks about 1¼ inches thick.
3.Heat the butter and olive oil in a large skillet.
4.Meanwhile, sprinkle the steak with the salt and pepper.
5.When the butter and oil are hot, arrange the steaks in one layer in the pan and cook over high heat for 2½ minutes on each side.
6.Transfer the steaks to a gratin dish and place them in the oven to keep them warm while you make the sauce.
7.Add the port to the drippings in the pan, bring to a boil over high heat, and cook for about 1 minute.
8.Add the chicken stock and the ketchup and cook for 2 or 3 minutes. (The sauce should not be too thick.)
9.Add the sage and mix well.
10.Place 2 small pork steaks on each of the four plates, spoon the sauce around them, and serve.
Essential Pepin, page 360-361, Jacques Pepin