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.
Course Main
Cuisine French
Keyword Moderate
Ingredients
3pork tenderloins12 oz or so each
2cupcabernet sauvignon
1cupchicken broth/stock
2tbspwhole grain mustard
salt and pepperto taste
Instructions
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.
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)
Add 1 cup of chicken stock and reduce over high heat to about 2/3 of volume, stirring occasionally (approximately 8 minutes)