Seared pork tenderloin with rosemary-red wine pan sauce

By chris5863

Ingredients

• Pork
• 1 T minced thyme
• 1 T minced rosemary
• 2 T EVOO
• 1 1/2 Pound pork tenderloin
• S&P
• 2 T dijon mustard
• Sauce
• 2 medium shallots thinly sliced
• 1 medium garlic clove minced
• 1/2 C dry red wine
• 1 C low sodium beef broth
• 1 t minced rosemary
• 2 T butter

Preparation

Step 1

Preheat oven to 450

In a small bowl combine the thyme and rosemary and set aside.

Use paper towels to pat dry the pork and season with salt and pepper. Place a large oven proof skillet on the stove over medium high heat and add the oil. When the oil is shimmering, add the pork and sear until the pork is browned on all sides, about 3 minutes per side.

Sue tongs to remove the pork from the skillet to a cutting board. Using an ofset spatula, coat the pork with mustard and gernerously sprinkle with the herb mixture. Return the pork to the warm skillet and transfer to the oven. Roast pork until an instant read its 140. Transfer the pork to a platter, tent with foil and rest 5 minutes before carving.

While the pork rests, return the skillet to the stove over medium high heat and add the shallots, stirring occasionally, until they begin to soften, about 2 minutes. Add the garlic and cook for 1 minute. Deglaze the pan with the wine and simmer until reduced to a glaze. Add the borth and rosemary and cook until reduced by half.

Slice pork and serve with the pan sauce over the top.