Pork Tenderloin

Hello There Friends, Today I’m going to show you how to perfectly roast a Pork Tenderloin. I make a delicious pan sauce with some yukon gold mashed potatoes to go along side it, super easy to do and super delicious!

Ingredients  

For the Tenderloin:

• 1 large Pork Tenderloin, about 1½ pounds silver skin and all fat removed

For the Brine:

• ½ cup Salt
• 1/3 cup Brown Sugar
• 10/12 Juniper Berries cracked, optional
• 1 Quart/Liter Cold Water
• 2 Bay Leaves

For the Wine Reduction:

• 2 tablespoons Shallots chopped
• 1 tablespoon Fresh Tarragon, Sage, Rosemary or Thyme chopped
• About 14 ounces good Red Wine, Cabernet or Shiraz
• ¾ cup ounces Beef Stock
• 1 tablespoons Cornstarch diluted into 2 tablespoons water
• 3 to 5 tablespoons Sweet Butter
• Salt and Pepper to taste

For the Sautéed Spinach:

• 1 large tablespoon Sweet Butter
• 2 tablespoons Shallots chopped
• ¼ cup approx. Sundried Tomatoes cut into very fine Julienne
• 1 @ 6 ounces bag of Spinach Leaves stems removed

Instructions 

For the Tenderloin:

Preheat Oven 400°F / 205°C

Season the tenderloin with cracked black pepper and salt.  In a sauté pan, heat some clarified butter or cooking oil to 365°F.  Add the tenderloin and cook on all sides until golden brown.  Place into a cookie sheet and transfer to oven and cook for about 8/10 minutes or until 145°F for a nice pink color. 

For the Brine:

In a small glass lasagna pan or any container where your tenderloin will be fully submerged, dissolve all the ingredients and place the cleaned pork tenderloin, cover and refrigerate for about 3 to 4 hours.  

Remove from the brine and pat dry with paper towels.

For the Wine Reduction:

In the same frying pan or in a reduction pan (if you have one).  Add the shallots, cook for a couple minutes until light golden brown, add your fresh herbs add the wine.  Bring to boil and reduce until Approx. 5/6 ounces remains.  Add the stock, bring to boil and add the cornstarch.  Turn of the heat and at the last minutes just before serving add the butter and using a whisk quickly incorporate it.  Strain the sauce if you like or leave the solids in.  

For the Sautéed Spinach:

In a frying pan or a wok, heat the butter when hot add your shallots, when light golden brown, add the sundried tomatoes and cook for a couple minutes and add the spinach leaves and cook for 1 minutes or two.  Salt and pepper taste.

From: Chef Jean-Pierre