How to Make Pork Tenderloin Sauce
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Tenderloin is a cut of meat from a pig that runs from the bottom of the shoulder blade to the hip socket. It is almost always the tenderest cut because it supports the bodily organs, and the muscles in that area don't do any real work. Tenderloin is often sold plain and unseasoned but can be transformed into a flavorful meal by making the proper sauce to accompany it. This recipe yields enough sauce to serve with two to three pork tenderloins.
Remove the stems from ½ pound of portabella mushrooms and place the caps onto a baking sheet, gill side up. Mince three shallots and combine them with 2 tbsp. of olive oil. Drizzle the shallots and oil onto each of the mushroom caps.
Preheat the oven to 450 degrees and move the mushroom caps into the oven. Allow them to roast for five to eight minutes, then remove. Allow the mushrooms to cool, dice them, then transfer to a medium-sized saucepan.
Slice one small onion and put it into a large bowl. Add 1 tsp. of minced garlic, 1 cup of Merlot white wine and a small handful of parsley stems to the bowl. Stir well to combine.
Place the Merlot mixture in the refrigerator and allow it to chill for one to two hours. Remove the bowl from the refrigerator and strain the liquid into the saucepan with the mushrooms.
Pour 1 cup of chicken broth into the saucepan with the other ingredients and place on the stove over a low heat. Allow the sauce to simmer for 18 to 20 minutes or until thick. Remove the sauce from the burner and pour over the cooked pork tenderloin.