Pork Tenderloin with Do-Ahead Sauce

from The San Francisco Chronicle

submitted by Jeanne Milligan

serves 6 to 8

For the cream sauce:

2 to 3 teaspoons olive oil

6 tablespoons finely chopped shallots

¾ to 1 teaspoon smoked paprika

¾ cup dry, un-oaked or very lightly oaked white wine

1¼ to 1½ cups low-sodium chicken broth

¼ teaspoon Worcestershire sauce

1½ cups heavy cream + more to taste

kosher salt and black pepper, to taste

For the pork:

2 pork tenderloins, about 1 to 1¼ pound each

kosher salt and black pepper to taste

olive oil, as needed

chopped parsley, optional garnish

For the sauce: Add enough oil to coat the bottom of a medium skillet, and place the skillet over medium to medium-low heat. Add the shallots and cook, stirring frequently, until soft and lightly browned, 1 to 2 minutes. Add the paprika and a little more oil if needed and cook until aromatic, about 15 seconds. Add the wine, bring to a hard simmer and cook until the pan is almost dry, about 5 minutes. Add the chicken broth and cook until almost dry, about 10 minutes more. Add the Worcestershire sauce and cream. Reduce heat to a simmer, if doing ahead, cook just until the sauce is almost the desired consistency and moderately coats the back of a spoon since the sauce will further thicken when reheated. If it over-reduces, whisk in a little hot water to desired consistency. If the sauce is too intense, add more cream or milk. Season with salt and pepper. Makes about 1 cup.

For the pork: Remove the pork from the refrigerator and let sit at least 15 minutes to come to room temperature. Move a rack to the middle and preheat the oven to 400° F. Trim and discard the tough silver skin. If the tail end is much thinner than the rest of the tenderloin, turn it under and tie with butcher’s string to help the pork cook more evenly. Season to taste with salt and pepper.

Add enough oil to lightly cover the bottom of a large-size oven-proof skillet over medium-high heat. When the oil shimmers, carefully add the tenderloins. Sear on all sides except one; wait to turn the meat until it easily releases and moves without sticking when you shake the pan. 2 minutes per side. 

When you turn to the last un-browned side, place the skillet in the oven, roast until the internal temperature reaches 140° F on a meat thermometer, 12 to 15 minutes, depending on the thickness of the tenderloin. The meat will be cooked but with a blush of pink inside.

Place the tenderloins on a cutting board, lightly tent with foil and let rest 5 to 10 minutes; slice to desired thickness. Gently re-warm the sauce. Meanwhile pour a little water into the pork skillet, bring to a boil, and cook, stirring to dislodge the browned bits on the bottom; add to the sauce. Also add any meat juices from the cutting board. Place the pork on a platter and serve the sauce on the side. Or, place slices with about 2 tablespoons sauce on the individual plates. Garnish with chopped parsley, if using.

This decadent cream sauce is also good with chicken. Serve this dish accompanied by mashed potatoes or polenta and your favorite vegetable.