Pork Tenderloin with a Balsamic Reduction
One of my favorite cuts of meat to serve for a dinner party is the tenderloin, as it is a bit elegant without being over formal. I like to use either beef or pork, and I normally make this decision by the price point at the market. For this particular recipe I went with pork.
A loin comes from the rib section of the animal, and is the most tender part. There are three parts to the loin: the blade, which is close to the shoulder, and is fatty; the sirloin, which is close to the rump, and is bony; and the tenderloin, which is from the middle, and is lean and tender.
When cooking a good cut of meat, such as the tenderloin, I season it simply, as I want the true flavor to shine. I sprinkled the tenderloin with a little maldon salt, as well as freshly, cracked black pepper. Then I lightly browned all the sides in a little olive oil, before placing in the oven, at a low heat, to continue cooking. If you have spent the money on a good cut of pork, do not overcook it. I cook it until 140 degrees temperature, and then let it sit for 10 minutes before slicing. This will give the meat a nice blush of a pink texture, which is perfect.
The rich balsamic reduction is made with the fatty drippings that were left in the pan, as well as a little fresh rosemary, and the balsamic vinegar. It goes really well with the tender, sweet pork tenderloin. To make your meal a show-stopper, serve with a gratin, and an endive salad. Your guests will be more than impressed.
Denise Woodward believes anything can be made at home as long as you have a little patience, and time. All of her recipes are made using fresh and seasonal ingredients. Her recipes have been featured on Eat Boutique, the Mushroom Channel, Saveur.com, Foodies of the World, PBS and Fine Cooking.
Denise also creates the recipes on the popular food blog Chez Us. Saveur has featured Chez Us as one of 50 Food Blogs You Should Be Reading as well as one of the Sites They Love. Be sure to read more about what they are cooking up over at Chez Us.
