Pork Tenderloin With Merlot Shallot Sauce Recipe Foodcom

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PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE



Pork Tenderloin with Merlot-Shallot Sauce image

This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.

Provided by PanNan

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 pork tenderloin (about 1 lb each)
1 tablespoon olive oil, divided
1 tablespoon chopped fresh rosemary leaf
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 shallots, minced
1 clove garlic, minced
1 cup merlot or 1 cup dry red wine
1 tablespoon chicken stock powder or 1 tablespoon chicken soup base (a concentrated reduced chicken broth can be substituted)
2 tablespoons cherry preserves or 2 tablespoons blackberry preserves
2 tablespoons butter (optional)

Steps:

  • Preheat oven to 350.
  • Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
  • Heat a heavy, ovenproof skillet over high heat.
  • Cook pork, turning often, until lightly browned on all sides, 5 minutes.
  • Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
  • Transfer cooked pork to a platter; keep warm.
  • Add remaining 1 1/2 tsp oil to same skillet.
  • Heat over medium heat.
  • Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
  • Add wine; cook over high heat until reduced by half, about 5 minutes.
  • Reduce heat to medium.
  • Stir in stock concentrate and preserves.
  • Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
  • Whisk in butter.
  • Pour into a serving bowl.
  • Slice pork into 1/4" slices and serve with sauce.

Nutrition Facts : Calories 426.4, Fat 12.4, SaturatedFat 3.5, Cholesterol 164.1, Sodium 448.3, Carbohydrate 12.3, Fiber 0.3, Sugar 5.2, Protein 52.8

BACON-WRAPPED PORK TENDERLOIN WITH SOUR CHERRY SAUCE



Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce image

Think of this recipe as pork on pork with cherries. The flavors here, smoke, pork, and tart-sweet cherries, echo those of the fruity merlot grape. Have a glass of merlot while you cook this simple dish and suddenly any old weekday evening feels a lot more fun.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Number Of Ingredients 9

1 (1-pound) pork tenderloin
Kosher salt and freshly ground pepper
8 bacon slices
1 teaspoon olive oil
8 shallots, halved
1/2 cup dried sour cherries
3/4 cup chicken stock
1 teaspoon cornstarch
Chopped fresh dill, for garnish, optional

Steps:

  • Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
  • When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.

PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE



PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE image

Categories     Pork

Yield 4

Number Of Ingredients 9

2 pork tenderloins, trimmed
1 tbsp each: olive oil, fresh rosemary chopped
1/2 tsp salt and pepper
4 shallots, minced
1 clove garlic minced
1 C. merlot or other dry red wine
1 tbsp chicken stock concentrate
2-3 tbsp cherry or blackberry preserves
2 tbsp butter

Steps:

  • make sauce: if you cook the pork on the stove, then use that pan (leave cooked bits) and make the sauce; I usually just grill the pork and make the sauce separately saute shallots and garlic in oil over med heat; till lightly browned about 4 minutes add wine; cook over high heat till reduced by half; reduce heat to medium stir in stock concentrate and preserves add salt and pepper whisk in butter grill pork - rubbed with olive oil and rosemary till 140 degrees

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT



Beef Tenderloin with Roasted Shallots, Bacon and Port image

Categories     Roast     Christmas     Beef Tenderloin     Bacon     Port     Winter     Shallot     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
1 large bunch watercress

Steps:

  • Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  • Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
  • Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  • In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  • Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  • Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!

Provided by THERRELLFAMILY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

⅓ cup red wine
⅓ cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
⅓ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoons mustard powder
1 tablespoon minced fresh chives

Steps:

  • Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
  • In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  • Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g

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