Pork Tenderloin With Cabernet Reduction

pork tenderloin with cabernet reduction
We took a pork tenderloin recipe with a simple rub and added an equally simple Cabernet reduction.  Serve with some green beans and carb of choice.. and you have a nice dinner!
  • Prep10 min |
  • Total40 min |
  • Serves 4



Preheat oven 450F

Combine all dry ingredients into a small bowl.  Mix well to combine.

Rinse pork loin and pat dry.  Place pork on a plate and sprinkle evenly with the rub mixture, turning the pork, and pressing the mixture evening along the surface.

Heat oil in a large skillet over medium-high heat then add garlic and cook for about one minute.  Add the pork loin and brown on all sides, for about 10 minutes total.  Transfer the pork to a roasting pan and place in oven; roast for 20 minutes.  Reserve pan with browned bits.

Add 1/2 cup Cabernet and chicken stock  to the skillet and cook for about 5 minutes until reduced by half.  Add the cream and simmer until large bubbles appear, set aside.

Once the pork is cooked, remove from the oven and allow to sit for 5 minutes before slicing.  Warm the sauce over low while the pork rests.  To plate, slice the pork, divide evenly onto 4 plates and drizzle with sauce.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource