Herb Crusted Pork Roast With Port Wine Sauce – The Modern Proper (Video)
Tender pork loin served with an amazingly rich Port Wine Sauce! This recipe will be an easy but elegant star of your holiday meal!
Equipment
Ingredients
- 4 garlic cloves
- 2 tbsp freshly chopped rosemary
- 2 tbsp freshly chopped thyme
- 2 tbsp whole black peppercorns
- 2 lbs pork tenderloin
- kosher salt to taste
- 2 tbsp olive oil
Port Wine Sauce
- 1 tbsp olive oil
- 1 medium shallot, chopped
- 1 cup port wine
- 5 whole peppercorns
- 1 sprig rosemary
- 4 tbsp butter
Instructions
- Preheat your oven to 375°F/190⁰C.
- Chop first four ingredients with the Food Chopper.
- Remove any silverskin from tenderloins, pat dry. Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste.
- Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown. Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.
- Remove pork from skillet, and tent with foil on cutting board.
- Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits. Reduce heat to low, and simmer until liquid is reduced by half. Remove from heat, and in butter and whisk to incorporate.
- Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.
Nutrition
Calories: 295kcalCarbohydrates: 8gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 89mgSodium: 108mgPotassium: 541mgFiber: 1gSugar: 3gVitamin A: 291IUVitamin C: 4mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!