RECIPE: Another one for the Pork Tenderloin lovers

18 years ago

This is the second time I've made this and it has climbed to the top of the list for Paul and me. (Although I love the Island Pork Tenderloin too!) Great company dish.

{{!gwi}}

The rub:

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon dry mustard

1 tablespoon dried rosemary

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground pepper

1 whole pork tenderloin, silver skin removed

1 tablespoon olive oil

The Sauce:

1 tablespoon butter

1 shallot (or small onion); minced

2 tablespoons chopped flat-leaf parsley

2 tablespoon Cognac

1 tablespoon Dijon mustard

2 tablespoon tomato paste

1 cup chicken broth or stock

1/2 cup heavy cream

1/8 teaspoon Cayenne pepper (optional)

In a small bowl combine paprika, garlic powder, dry mustard, rosemary, salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the remaining all over both pieces of meat. Let the pork stand at room temperature for at least 15 minutes or up to 1 hour before cooking.

In a large, heavy frying pan over medium heat, heat the olive oil and add the tenderloins, cooking and turning often until browned on all sides and internal temperature reaches 140Â° watching closely because the paprika will burn. (This can be done on the grill.) Transfer the tenderloins to a platter and let rest tented loosely with foil while you make the sauce.

In another pan over medium heat, melt the butter and add the shallot, sautÃ© until softened about 3 minutes. Remove from heat and stir in the parsley and Cognac. Return to heat and simmer for another 1 to 2 minutes. Whisk in the Dijon mustard, tomato paste, chicken broth and reserved 1 tablespoon rub. Continue to simmer while stirring often to reduce the sauce by half, about 5 minutes. Whisk in the cream and cayenne to taste. Add any accumulated juices from the pork to the sauce and season to taste with salt and pepper. Slice pork and spoon on sauce.

*This recipe was originally from Williams Sonoma and for beef tenderloin. I swapped out the beef broth for chicken. We felt this was too over powering for beef tenderloin...we're purist.

Marilyn

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Comments (14)

seagrass_gw Cape Cod
18 years ago
Marilyn - this sounds wonderful. We are having neighbors over for dinner this weekend for the first time. I know they eat pork tenderloin because we had it at their house last year. What is the weight of the pork, approximately? There are usually 2 tenderloins in the package I find. And how many people would this serve??

Thanks for posting!

seagrass
danain
Original Author
18 years ago
The recipe is for the 2 pieces but I always just cook one for Paul and I, cutting the recipe in half and there are usually only 3 slices left. For company I would do the whole and with sides that would probably serve 6 unless they are really big eaters:)
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Lol...I have grape jam :) I really don't like cooked fruit or many jellies/jams/preserves. I know that they really compliment pork, but I've never been a big fan of sweeet stuff besides chocolate :) I did find Weed's recipe earlier, made it, and it is fabulous!!! Thanks so much!! Christy PORK TENDERLOIN WITH MAPLE GLAZE -- Weed 3 12- to 14-ounce pork tenderloins, cut in half 2 Tbl crumbled dried sage leaves or rubbed sage 2 Tbl crushed garlic Oil to moisten sage/garlic Salt, pepper 2 Tbl. Oil 2 Tbl Butter + 1 more for shallots 1 cup pure maple syrup + Â¼ cup to finish sauce Â¾ cup apple cider vinegar + Â¼ cup to deglaze pan 2 Tbl. Dijon mustard Â½ cup shallots, finely diced Mix sage and garlic, add a little oil to moisten. Rub all over tenderloins, sprinkle on salt and pepper and let sit one hour. Mix 1 cup maple syrup, Â¾ cup apple cider vinegar and the Dijon and set aside. Melt butter and oil in a deep pan or pot over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides. The garlic and butter will start burning and sticking to the bottom of the pan Â that is ok and will make the sauce delicious. Pork will be very dark too, and almost crispy on the outside. Cook pork until internal temperature reaches 140. (pork will be med-rare, it will cook further as it rests and in the last step.) Remove pork from pan, put on a platter and cover loosely with foil. Keeping the heat on med-high, add the shallots to the pan along with another tablespoon of butter. Saute shallots, stirring constantly, until they are limp and taking on a bronze color, about 3 minutes. If they start to burn before they go limp, lower heat, but bring it back up for the next step. Deglaze the pan with Â¼ cup apple cider vinegar, scraping up as much of the burnt stuff on the bottom of the pan as possible. Add the maple syrup/vinegar/Dijon mix to pan. Lower heat to a lively simmer and cook until sauce thickens. Keep digging around on the bottom to get even more of the burnt stuff. Sauce will be very dark, almost black, from the goodies on the bottom of the pan. When sauce is desired consistency, add Â¼ cup more maple syrup and return pork and any accumulated juices to pan. Heat the pork through in the simmering sauce. Do not overcook pork Â inside should be nicely pink, like a med-well steak. I just cut it open and peek :) Put one piece of pork on each plate and cover with sauce. Serve with white or brown rice and smother that with the sauce too. Bon AppÃ©tit October 2000 (with changes and additions by weed!)
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I made this tonight - with the salad - and it was wonderful. I also cut back on the sugar (just under 1/2 cup) and only 2/3 teaspoon of tabasco. I had run out of cumin, so I substituted a little curry powder in the rub, as well. It worked well, although I can imagine the cumin would give it even more depth. And I added a little honey to the dressing - just to cut the tartness, but so little it didn't taste sweet. I didn't have time for any additional sides, but I think a starch would be a good complement - like mq's mashed sweet potatoes, or mini-biscuits (I think green beans or cornbread would be good, too - but it would be too much fiber for me - that's one high fiber salad).
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We also love pork tenderloin, so that'll be on our table soon Beverly. Thanks for posting it. SharonCb
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canarybird01
18 years ago
Sounds like another winner Marilyn. We love pork tenderloin and am always happy to try another sauce. (Although you will have noticed we are totally addicted to cooking them in your Gourmet Sauce!)

Cutting and pasting this one. Thanks.

SharonCb
caliloo
18 years ago
Oh YUM!

I have a tenderloin defrosting for dinner tonight and this is going to be the recipe I use. Thanks for posting it!

Alexa
homesforsale
18 years ago
Well we love cognac in our sauces so all I needed was your photo:)

Thank you!

Would adding quartered mushrooms be too much?
danain
Original Author
18 years ago
Mushrooms would be good I think;)
I had trouble with the photo, I tried to take a picture {{!gwi}} but I just don't know enough about my camera settings to make it work. Sharon or Monique, can you offer me a suggestion? Your's always look beautiful.

Marilyn
danain
Original Author
18 years ago
Sharon, since you like the gourmet sauce so much I'll bet you would like the Island Pork Tenderloin Salad from Epicurious that I posted before!

Marilyn
caliloo
18 years ago
Marilyn

I posted on the WFD thread on the CF that I made this last night and it was awesome! Definitely a keeper.

Alexa
danain
Original Author
18 years ago
Oh Alexa, I haven't read that thread in a while. I'm so happy you liked it! If you have any leftovers it's great the next day too.

Marilyn:)
craftyrn
18 years ago
Looks very good--another keeper. Thx
woodie
18 years ago
Well, Marilyn, you already know that I'm copying this recipe, don't you? I seem to have the same taste buds as you (well except for salmon LOL). The other day while we were on our way home from Florida to New York, we ate in a wonderful restaurant called "Emily's" in Beaufort, SC. I had "Steak Au Poivre" and it had a very well seasoned Cognac/cream sauce. I don't know if that is customary with all the pepper for Steak Au Poivre, but it tasted just fantastic to me!

Thank you for this recipe.
homesforsale
18 years ago
It was delish!
danain
Original Author
18 years ago
Moniqueb, I'm happy you liked it.
Woodie, I know you will like it too. I love cooking with Cognac. I always used brandy until I discovered Cognac...it really makes the difference.

Marilyn
caliloo
18 years ago
Leftovers? HA!

I have 2 growing boys and a DH that eats like a growing boy. Only problem is he is growing in the wrong direction LOL!

No, no leftovers here I'm afraid. I had to wrestle the menfolk just to get a smallish serving! LOLOLOL! It was absolutely delish and I had the last little bit of sauce over brown rice. Tried to rpetend it was more healthy that way. Hee hee hee!

Alexa

RECIPE: Another one for the Pork Tenderloin lovers

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seagrass_gw Cape Cod

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