One of our favorite meals.. easy and scrumptious too.
Braised Pork Tenderloin with Sage
3 lbs pork tenderloin
8 (or more) fresh sage leaves, plus a few extra for garnish
salt
freshly ground pepper
1 tablespoon olive oil
3 cloves garlic, left whole
1/2 cup dry white wine, additional if needed
2 tablespoons balsamic vinegar
2 tablespoons plain white flour
2 tablespoons butter
1 bay leaf
Rub the meat with salt and pepper.
Select a deep, heavy pot to fit tenderloins. Place over medium high heat and add 1 tablespoon butter and olive oil. Drop the 8 (or more) sage leaves into the bottom of the pan. When hot, add the tenderloins and sear quickly to brown lightly on all sides. 5-6 minutes total. Reduce heat to medium-low, add the garlic and saute gently, sitrring until ti just begins to change color, 1-2 minutes. Optional: Transfer the meat and garlic to a plate and off the fat from the pot. Return meat and garlic to the pot.
Add the bay leaf, 1/2 cup of wine and the balsamic vinegar. Cover tightly, reduce the heat to low, and simemr gently until tender when pierced with a fork, 1 1/2- 2 hours. Add more wine if needed to maintain the level of liquid in the pot.
Transfer the meat to a serving platter and cover with aluminum foil to keep warm.
Remove the garlic cloves, bay leaf and sage from the pan and discard. Optional: skim off any fat from the pan juices. You should have 1 cup of liquid, augment with water if you don't.
To make the sauce, in a small saucepan over medium heat, melt the remaining 1 tablespoon butter. Add the flour and cook stirring for 1-2 minutes. Add the reserved pan juices, whisking constantly. Continue to whisk until thickened and smooth, 2-3 minutes. If the sauce is too thick, add water to achieve the desired consistency. If the sauce is too thin, add some Wondra, whisking constantly.
To serve, slice the meat and arrange on a platter. Spoon the sauce over the slices and garnish with sage leaves and blossoms. Serve with garlic mashed potatoes.
8 (or more) fresh sage leaves, plus a few extra for garnish
salt
freshly ground pepper
1 tablespoon olive oil
3 cloves garlic, left whole
1/2 cup dry white wine, additional if needed
2 tablespoons balsamic vinegar
2 tablespoons plain white flour
2 tablespoons butter
1 bay leaf
Rub the meat with salt and pepper.
Select a deep, heavy pot to fit tenderloins. Place over medium high heat and add 1 tablespoon butter and olive oil. Drop the 8 (or more) sage leaves into the bottom of the pan. When hot, add the tenderloins and sear quickly to brown lightly on all sides. 5-6 minutes total. Reduce heat to medium-low, add the garlic and saute gently, sitrring until ti just begins to change color, 1-2 minutes. Optional: Transfer the meat and garlic to a plate and off the fat from the pot. Return meat and garlic to the pot.
Add the bay leaf, 1/2 cup of wine and the balsamic vinegar. Cover tightly, reduce the heat to low, and simemr gently until tender when pierced with a fork, 1 1/2- 2 hours. Add more wine if needed to maintain the level of liquid in the pot.
Transfer the meat to a serving platter and cover with aluminum foil to keep warm.
Remove the garlic cloves, bay leaf and sage from the pan and discard. Optional: skim off any fat from the pan juices. You should have 1 cup of liquid, augment with water if you don't.
To make the sauce, in a small saucepan over medium heat, melt the remaining 1 tablespoon butter. Add the flour and cook stirring for 1-2 minutes. Add the reserved pan juices, whisking constantly. Continue to whisk until thickened and smooth, 2-3 minutes. If the sauce is too thick, add water to achieve the desired consistency. If the sauce is too thin, add some Wondra, whisking constantly.
To serve, slice the meat and arrange on a platter. Spoon the sauce over the slices and garnish with sage leaves and blossoms. Serve with garlic mashed potatoes.
Joining up with Designs by Gollum for Foodie Friday.. cya there!
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