This delicious recipe is perfect for the holidays!
Ingredients
Roast:
4 garlic cloves
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
2 tablespoons whole peppercorns
2 pounds pork tenderloin
kosher salt to taste
2 tablespoons olive oil
Port Wine Sauce
1 tablespoons olive oil
1 medium shallot, finely chopped
1 cup port wine
4-5 whole peppercorns
1 rosemary sprig
4 tablespoons cold butter
Directions
- Preheat the oven to 375°F.
- Using a mortar and pestle grind the garlic, rosemary, thyme and peppercorns into a thick paste. If you don’t have a mortar and pestle you can use a small food processor to pulse these ingredients together until a thick paste is achieved.
- Trim any excess fat from the pork with a small knife and pat it dry with a paper towel. Rub the garlic-herb paste on all sides of the pork and then generously season with salt.
- In an oven proof skillet or braiser, heat 2 tablespoons olive oil over high until shimmering. Sear the tenderloin until browned on all sides, about 3 minutes per side (12 minutes total). Transfer the skillet to the center rack in the oven and cook until the internal temperature of the pork reads 140°F with a meat thermometer, about 15-20 minutes. Transfer the pork from the skillet onto a cutting board and tent loosely with foil.
- Set the skillet, over medium high heat, add 1 tablespoon olive oil and sauté the shallots until just tender.
- Pour the port wine into skillet along with the peppercorns and rosemary. Bring the liquid to a low boil and allow it to reduce to about half while scrapping up brown bits with a wooden spoon. Once the liquid has reduced, turn off the heat and whisk in the butter.
- Strain the sauce and allow to cool. The port wine sauce can be kept for up to 36 hours and is fantastic as a gravy on mashed potatoes.
- Thinly slice the pork roast and serve with port wine sauce on the side. Serve over mashed potatoes.
