dinner

Pork Tenderloin with Red Wine Pan Sauce and Roasted Asparagus

Name: Pork Tenderloin with Red Wine Pan Sauce and Roasted Asparagus
Ingredients: 6 oz (170 g) Pork tenderloin, trimmed; 8 oz (227 g) Asparagus, trimmed; 1/4 cup (40 g) Shallot, finely chopped; 1 clove (3 g) Garlic, minced; 1/2 cup (120 ml) Dry red wine (like Pinot Noir or Merlot); 1/4 cup (60 ml) Low-sodium beef broth; 1 tbsp (14 g) Unsalted butter; 1 tsp (5 ml) Olive oil; 1 tsp Fresh thyme leaves; 1/2 tsp Salt; 1/4 tsp Black pepper

Nutrition

487

kcal

Calories

36.9

Protein

19.4

Carbs

27.9

Fat

AI Insight

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Ingredients(11)

Pork tenderloin, trimmed6 oz (170 g)

Asparagus, trimmed8 oz (227 g)

Shallot, finely chopped1/4 cup (40 g)

Garlic, minced1 clove (3 g)

Dry red wine (like Pinot Noir or Merlot)1/2 cup (120 ml)

Low-sodium beef broth1/4 cup (60 ml)

Unsalted butter1 tbsp (14 g)

Olive oil1 tsp (5 ml)

Fresh thyme leaves1 tsp

Salt1/2 tsp

Black pepper1/4 tsp

Instructions

Preheat oven to 400°F (200°C). Toss asparagus with 1 tsp olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, until tender-crisp.

While asparagus roasts, pat the pork tenderloin dry and season generously with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add 1 tsp olive oil. Sear the pork on all sides until deeply browned, about 2-3 minutes per side.

Remove pork from the skillet and set aside on a plate. Reduce heat to medium. Add shallots to the skillet and sauté until softened, about 2 minutes. Add garlic and cook for 30 seconds until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-4 minutes.

Add the beef broth and thyme. Bring to a simmer and cook for another 2-3 minutes until the sauce slightly thickens. Whisk in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.

Return the pork tenderloin to the skillet, spooning some sauce over it. Let it rest in the sauce for 5 minutes to finish cooking through. The internal temperature should reach 145°F (63°C).

Slice the pork tenderloin and serve immediately with the roasted asparagus and pan sauce spooned over the top.