Saturday, December 17, 2011

Sear-Roasted Pork Tenderloin with Quick Vermouth Sauce

The last of the cheap pork tenderloin has now been eaten. The boy got stuck cooking this dinner as I went Christmas shopping after work. I think he did a pretty good job! This recipe is more of a guideline or springboard for dinner. The pork could be seasoned differently with rubs, but the method is excellent and results in an extremely moist piece of meat. The sauce has more substitutions listed in the cookbook than ingredients. If you find that too much sauce evaporated off before you put the finishing touches on it (perhaps because it was left on a hot burner), just add more liquid before adding the butter.

For best flavour, season the pork 4 - 24 hours ahead of time.

One year ago: Veal Scaloppine with Marsala and Cream

Sear-Roasted Pork Tenderloin with Quick Vermouth Sauce (from All About Roasting)

1 pork ternderloin, silverskin trimmed
1/2 to 3/4 tsp kosher salt
freshly ground black pepper
1 tbsp grapeseed oil or other neutral-tasting oil
1/4 cup finely minced shallots, scallions, leeks (white parts), or onions
1/4 cup dry white vermouth (or white wine, apple cider, marsala, or sherry)
1 cup chicken broth
1 to 2 tbsp chopped fresh parsley (or other herb)
2 - 4 tbsp unsalted butter, heavy cream, or creme fraiche

1. Pat pork dry and season with salt and pepper. Set on a plate and refrigerate for 4 - 24 hours.
2. Preheat oven to 350F. Let pork sit at room temperature while oven heats, 25 - 30 minutes. Pat surface dry.
3. Heat an ovenproof skillet over medium-high heat. Add pork and sear undisturbed until brown on one side, about 2 minutes. Turn and brown on all 4 sides. Transfer to a small rimmed baking sheet.
4. Roast pork until internal temperature reaches 140 to 145F, 13 to 18 minutes.
5. Meanwhile, let skillet cool slightly. Add shallots and return pan to medium heat and saute until they are slightly softened, about 2 minutes.
6. Add vermouth to skillet, increase heat to medium-high and bring to a simmer. Scrape bottom of skillet. Simmer until vermouth just barely covers bottom of skillet, 2 - 3 minutes.
7. Add broth to skillet and simmer until reduced by about half, 5 minutes. Stir in parsley, season with salt and pepper, and set aside.
8. Transfer pork to a carving board to rest for 5 - 8 minutes.
9. Meanwhile, heat sauce over medium heat to just below a simmer. Add any drippings from pan (we didn't have any). Whisk in butter 2 at a time in 1/2 tbsp sized parts. Don't let the sauce boil. Add dairy depending on how rich you want the sauce. Allow sauce to simmer until thickened.
10. Carve pork into 1/2 to 1" thick slices. Pour any meat juices into the sauce. Spoon sauce over each serving.

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