Grilled Pork Tenderloin with Cabernet Mustard Reduction Sauce

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Grilled Pork Tenderloin with Cabernet Mustard Reduction Sauce, 4.5 out of 5 based on 2 ratings

Grilled Pork Tenderloin with Cabernet Mustard Reduction Sauce

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    This recipe makes enough sauce to save and make again or to make 3-4 tenderloins easily for a party. The recipe is very easy and gets better as the meat soaks in the sauce so leftovers are extra yummy! This recipe is good with sides that benefit from the sauce such as mashed potatoes or couscous.

    Ingredients

    Instructions

    1. Rub the tenderloins with salt and pepper and grill or pan-sear/roast until done. Cover with tin foil and let rest. Cut into 1/4 inch medallions.
    2. While the meat is cooking, reduce 2 cups of cabernet sauvignon over high heat to about 1/2 of volume, stirring occasionally (approximately 10 minutes, but depends on stove)
    3. Add 1 cup of chicken stock and reduce over high heat to about 2/3 of volume, stirring occasionally (approximately 8 minutes)
    4. Reduce to low heat and stir in 2 Tbls. of mustard
    5. Remove from heat and salt and pepper to taste
    6. Keep warm and pour over sliced pork.

    One Response to “Grilled Pork Tenderloin with Cabernet Mustard Reduction Sauce”

    1. Elayne
      VA:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)

      Nice pork recipe. I would add a bit more seasonings of choice, or maybe I didn’t let it marinate long enough…

      VA:F [1.9.22_1171]
      Rating: 0 (from 0 votes)
      Reply

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