Pan seared Pork Tenderloin with red wine gravy
1- 1 1/2 lb tenderloin (cleaned and trimmed) Salt and Pepper to taste
1 Tbs minced garlic
1 large onion roughly chopped
1 lb mushrooms sliced
1 bottle red wine (see note)
2 cups chicken stock
2 Tbs soy sauce
2 Tbs butter
Slice the tenderloin into medallions about 1 - 1-1/2 in thickness. Season both sides with Salt and Pepper. For the gravy Caramelize the shallots, onions, and gravy. Deglaze with the wine and reduce by 2/3. add the chicken stock and soy sauce and again reduce by 1/2.Using a hand blender puree the sauce and start searing your pork. Add the butter to the sauce and top each medallion with the gravy.
Recipes prepared at Tiger Mountain Winery on 6/24/2006 by Chef Fred and the whole gang. Thanks again Leckie. Chef Mike's suggestion on wine for this dish: medium-bodied, fruity red wine such as Pinot Noir, Zinfandel .