Pork Tenderloin With Merlot Shallot Sauce Recipe Foodcom

PORK TENDERLOIN WITH MERLOT MUSHROOMS

Steps:

• Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
• Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
• Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
• Add the tbsp of butter and heat until just melted.
• Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
• Bake the tenderloins at 350 for 30-35 minutes.
• During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
• Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
• Add the 1/2 cup Merlot and simmer for 2-3 minutes.
• Season with the salt and pepper.
• Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.

PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE

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.

PEPPERED BEEF TENDERLOIN WITH MERLOT

Steps:

• 1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
• 2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
• 3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.

ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE

Steps:

• Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
• Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
• Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
• Insert a meat thermometer into thickest portion or tenderloin.
• Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
• Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
• Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
• Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
• Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
• Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
• Serve sauce with tenderloin.