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.
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