Get: - 1 lb pork loin (serves two)
- 0.75c red wine (with cognac if desired)
- 0.25c lemon juice (from lemon)
- 1 shallot
- fresh rosemary
- lemons
Sauce: - bring shallot, lemon juice, rosemary sprigs, and wine to a boil over high heat
- reduce until a paste, roughly 2 tbsp
- add splash of cream (at most 2tbsp)
- add salt, pepper
- reduce heat to simmer
- add the chunks of butter one at a time, stirring them as they melt
- balance flavor with additional butter
- strain into serving dish to drizzle over pork
Loin: - brine pork loin (1 tbsp per cup water) for 2 hours
- preheat oven to 425F
- rinse loin
- coat with pepper, garlic powder, onion powder (NOT salt if it's brined)
- sear on medium high heat for 5 minutes in a skillet (with olive oil)
- place leftover lemon, rosemary sprigs into baking dish
- transfer pork loin to dish
- bake for 17 minutes at 425F. (Internal temperature hit 150F easily but then cooled.)
- rest 3 minutes
- slice and serve with rice and veggies
Results: - Good! Not dry. Sauce was a little too acidic, tone it down next time. Good though.
References: - http://www.bettycrocker.com/how-to/tipslibrary/meat-poultry-fish/how-cook-pork-tenderloin
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