Herbed stuffed Pork Tenderloin with Pinot Noir Sauce

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The sauce is rich, the herbs are flavorful and the meat melts in your mouth. What more could you ask for. Oh I know a light but earthy Pinot Noir.

Serves 8

Prep time: 30 minutes
Total time: 1:30 hour

Ingredients:

Sauce:

  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped
  • 1 large carrot, peeled and chopped
  • 6 large garlic cloves, chopped
  • 1 tablespoon herbes de Provence
  • 3 cups Pinot Noir wine
  • 3 cups chicken stock or broth

  • 1 tablespoon butter, melted
  • 1 tablespoon flour

    Pork tenderloin:

  • 1/3 cup fresh Italian parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • ¼ cup fresh rosemary, finely chopped
  • ¼ cup fresh sage, finely chopped
  • ½ tablespoon freshly ground black pepper
  • 2 teaspoons coarse salt
  • ¼ cup olive oil
  • 2 (2-3 pounds) pork tenderloins

    For the Sauce: Heat oil in heavy large pot over medium high heat. Add onions, carrot, garlic and herbes to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot. Bring to simmer and cook until reduced by half. Strain into bowl to remove vegetables and return stock to pot. Mix butter and flour to smooth paste. Whisk into stock. Simmer sauce until slightly thickened and smooth. Season with salt and pepper.

    For the tenderloin: Preheat oven to 400 degrees. Stir fresh herbs, salt and pepper in medium bowl to blend. Add oil and mix until herbs are sticking together. Slice pork lengthwise but not through. Open up and flatten out sides. Place herb mixture onto pork and roll jelly roll style. Tie with string or secure with toothpicks. Place tenderloin on baking sheet and roast until thermometer inserted into center registers 150. Let pork rest 15 minutes, temperature will continue to increase temperature guide. Slice tenderloin. Drizzle sauce on plate and arrange 2-3 slices on top.

    Cooking Wiser:
    Save time by mixing herbs up in advance. They will keep 2 days refrigerated or several months in freezer.
    Prepare meat in advance up to adding herbs the day before. Remove from refrigerator, add herbs and continue with directions.

    Make it your own
    Try this recipe with chicken breasts. Pound breast flat, place herbs on top, roll up and secure with toothpicks. Cook until juices run clear. See temperature guide for chicken