It’s easy to make pork tenderloin. The key is to make sure that the roast stays moist, and to complement the natural flavors of the pork with a rosemary port sauce reduction.
1 Boneless Pork Tenderloin (Approx. 1½ lbs.)
3 Tbsp. Olive Oil, 2 Tbsp. Fresh Rosemary, Chopped, 2 Tbsp. Fresh Thyme
1 Tbsp. Salt, 1 Tsp. Pepper & 1 Cup Chicken Broth
3 Cups Port Wine, 1 Cup Chicken Broth, 2 Sprigs Fresh Rosemary
4 Tbsp. Butter, Salt & Pepper
Pork: In a small bowl, combine the olive oil, fresh rosemary, fresh thyme, salt and pepper. Place the pork tenderloin on a rack in a large roasting pan, and spread the oil mixture over the entire roast. Pour the chicken broth along the bottom of the roasting pan. Bake in a preheated 425 degree oven for approx. 45 minutes. Check the internal temperature, and continue to cook until the roast reaches 150 degrees F. When ready, transfer the pork tenderloin to a cutting board and tent with foil to keep warm. Sauce: In a sauté pan, combine the port wine, chicken broth and fresh rosemary. Boil, over medium heat, until the sauce has reduced in half (approx. 30 minutes). Skim the fat from any juices left in the roasting pan and add to the sauce. Remove the rosemary sprigs, and add the butter. Taste and season with salt and pepper if needed. Serve the sauce warm with the sliced pork tenderloin.