Dinner · French · 15 min
Pork Tenderloin with Red Wine Pan Sauce and Roasted Asparagus
- Calories
- 487
- Protein
- 37g
- Carbs
- 19g
- Fat
- 28g
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
Method
- 01Preheat 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.
- 02While 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.
- 03Remove 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.
- 04Pour 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.
- 05Add 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.
- 06Return 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).
- 07Slice the pork tenderloin and serve immediately with the roasted asparagus and pan sauce spooned over the top.
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