Andrea Immer Robinson's Pork Tenderloin With Pinot Noir Reduction
2 pork tenderloins, trimmed of silverskin and fat, about 2 pounds
Kosher salt and freshly ground black pepper
1 tsp dried thyme
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 small shallot, finely chopped
1 teaspoon finely chopped fresh ginger
1/4 cup dried cranberries
1 cup chicken stock or canned low-sodium chicken broth
1 cup Pinot Noir (leftover is fine)
Season the pork tenderloin on all sides with salt, black pepper and the dried thyme
In a wide heavy skillet, heat the olive oil on medium high until hot. Add 1 tablespoon butter and shake the pan to combine the butter and oil. Add the pork tenderloin and sear, turning it to brown on all sides, about 5 minutes total. Reduce the heat to medium low, cover and cook the pork tenderloin until medium rare, about 10 to 12 minutes. Transfer to a cutting board and cover with foil to keep warm.
Return the pan to medium heat and add the shallot, ginger and cranberries to the drippings. Cook until the shallot is softened, about 5 minutes. Add the chicken stock and Pinot Noir and bring to a boil. Cook at a lively simmer until reduced by half and beginning to thicken, about 10-12 minutes. Remove from the heat, swirl in the remaining butter and set aside. Cut the pork tenderloin into medallions or serving portions and put onto serving plates. Drizzle with sauce and serve.
* You can also adapt this recipe for the grill: Grease and preheat grill to high. Brush
pork with olive oil and season with salt and pepper and dried thyme. Grill pork until cooked to medium rare, about 5 minutes per side. Remove pork from grill and cover with foil. Prepare sauce as usual and serve together.