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Rosemary Pork Tenderloin with Balsamic Brown Sauce
Somehow pork seems to be the perfect autumn meat. Rubbed with fresh rosemary and garlic, then topped with a rich, earthy brown sauce with a touch of balsamic vinegar, this Rosemary Pork Tenderloin with Balsamic Brown Sauce is perfect for entertaining or family dining.
Since most home cooks don’t have the benefit of a handy supply of demi glace (reduced veal stock) which is usually present in restaurant kitchens, I’ve taken a short cut and used packaged Hunter sauce mix. If you are unable to find Hunter sauce mix in your area, simply substitute a package of good quality brown gravy mix. The balsamic vinegar enhances the flavor of the sauce, with its subtle sweetness and tang, raising sauce from a mix to new heights.
Serve the pork tenderloin as pictured, on a bed of prepared long grain and wild rice mix, along with some fresh spinach that you’ve sauteed in olive oil and garlic. The meal would be just as pretty presented on a platter, sliced and topped with the sauce, with the spinach and rice along side.
Brown pork tenderloins in olive oil in a large skillet with oven-proof handle over medium heat. Turn frequently, until browned on all sides, about 8 to 10 minutes. Place skillet in oven and roast 10 to 15 minutes, or until internal temperature reaches 150 degrees F. Remove skillet from oven, place pork on cutting board and set aside.
Add balsamic vinegar and water to skillet, being careful to use an oven mitt before touching handle of pan. Whisk in sauce mix and simmer until thickened, about 3 minutes. Slice pork diagonally into 1/2-inch slices. Top with the sauce and serve.
Makes 4 to 6 servings.