Tuesday, June 12, 2007

Roasted Pork Tenderloin with Spiced Port Reduction Recipe

Here is another spectacular pork tenderloin recipe. This one is courtesy of ironchef at the Discuss Cooking forum. If you are looking for something unique but not difficult, give this recipe a try. It is delicious!

Roasted Pork Tenderloin with a Fennel and Green Apple Salad and Spiced Port Reduction

Yield: 6 Servings

For the pork:4 lbs. Pork Tenderloin
4 Tbsp. Extra Virgin Olive Oil
4 cloves Garlic, thinly sliced
3 Tbsp. Fresh Thyme, chopped
3 Tbsp. Italian Parsley, chopped
2 Tbsp. Fresh Rosemary, chopped
Kosher Salt
Fresh Cracked Pepper

For the salad:
2 cups Granny Smith Apples, cut into 1/2" dice
1 cup Baby Fennel, thinly sliced
1/4 cup Chives, cut into 1" pieces
4 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Fresh Lemon Juice
Kosher Salt and Fresh Cracked Pepper to taste

For the Port Reduction:
1 1/2 cups Ruby Port
1/2 cup Red Wine
1/4 cup Raspberry Vinegar
1/2 cup Sugar
6 ea. Cloves
1 ea. Cinnamon Stick
10 ea. Fennel Seeds
10 ea. Coriander Seeds
2 Tbsp. Unsalted Butter
Kosher Salt to taste


For the pork:
Combine all of the ingredients except for the salt and pepper in a ziplock bag or marinating dish. Let the tenderloin marinate for at least 2 hours to overnight.

Pre-heat oven to 400 degrees F. Heat 3-4 Tbsp. of fresh olive oil in a large skillet until smoking. Liberally season the tenderloin with kosher salt and pepper. Sear the pork on all sides until golden brown (be sure to NOT move the pork for at least 1-2 minutes per side after it is given contact with the pan or else you won't get any browning). Transfer the pork to a roasting pan or baking sheet and cook until the internal temp. is 150 degrees. Remove from oven and let rest for a few minutes before slicing.

For the salad:
In a large mixing bowl, combine the apples, fennel, chives, olive oil, and lemon. Toss until mixed well. Season to taste with kosher salt and pepper.

For the port reduction:
In a saucepan, combine all of the ingredients except for the butter and salt (you can bundle the spices up in cheesecloth if you wish as it makes it easier to remove). Bring to a boil and then gently reduce by 2/3 to 3/4. The sauce should be fairly thick and easily coat the back of a spoon. Remove the spices, and off the heat, whisk in the butter. Season to taste with salt and keep warm.

Spoon the port reduction over the slice pork and serve along with the salad.



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