Ingredients
- 1 Tbsp. oil
- 2 pork tenderlioins, about 1 1/4 lb. each
- 1 tea. salt
- pepper
- 4 cloves garlic, minced
- 1 Tbsp. finely chopped fresh rosemary
- 1/2 cup red wine (preferably zinfandel or pinot noir)
- 1/4 cup balsamic vinegar
- 3 Tbsp. canned unsweetened pumpkin, or leftover pumpkin puree
- 2 Tbsp. berry jam
- 1 Tbsp. butter
Preparation
Step 1
Heat oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat. Rub the tenderloins with salt and pepper.
Brown the tenderloins about 2-3 minutes on each side. Add the garlic and rosemary to the pan and roll the tenderloins around in the seasonings for serveral minutes. Set the skillet aside for later.
Place the tenderloins, garlic, and rosemary in a roasting pan and cook for 30-40 minutes, until temp. reaches 165 degrees for 10 minutes. Slice the meat and arrange on a platter.
While the tenderloins are cooking, place the skillet over medium heat and add the red wine and vinegar. Cook until the liquid evaportes to about half. Add the pumpkin and jam and cook until the sauce thickens to the consistencly of heavy cream. Swirl the butter into the sauce just before serving.
Drizzle sauce over the slices of tenderloin.