Pork Tenderloin
Pork Tenderloin in a Balsamic Reduction
We used to serve this at La Petite Rive in Mendocino, where I did my internship during my Le Cordon Bleu program. The key to making this recipe is to make sure the butter is at room temperature and then really slather it on as thick as you can.
Servings
4
Prep time
30 min
Ingredients
- 1 pork tenderloin, room temperature, with silver skin removed
- 1 cup balsamic vinegar
- Salt and pepper
- 2 sticks of salted butter, room temperature
- 2 sprigs fresh rosemary
- 2 garlic cloves, cracked
Preparation
Place a medium-sized cast iron pan in the oven, and preheat to 450˚.
Balsamic Reduction
In a small saucepan, bring the balsamic vinegar to a boil, then reduce heat to low and allow to simmer (stirring occasionally) until reduced by half. Remove from heat. Sauce will thicken as it cools.
Pork Tenderloin
Season pork tenderloin with salt and pepper, then coat it generously with butter.
Sear pork in cast iron skillet over high heat, 4 minutes per side. While searing, add the rosemary sprigs and cracked garlic cloves and baste pork continuously.
Place the skillet in the oven and roast for 8-10 minutes (or until internal temp reaches 140˚).
Let rest for 20 minutes.
Slice pork into medallions. Drizzle with balsamic reduction and serve.
Source:
The Cast Iron Chef. © Copyright 2020 The Cast Iron Chef, Inc.
