Recipe Database
Pan seared Pork Tenderloin with red wine gravy
Pan seared Pork Tenderloin with red wine gravy
Ingredients
Serves: 4

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

Instructions
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.

Notes
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 .