Pork Tenderloin with Port Reduction

Pork Tenderloin with Port Reduction 00:00 Intro 00:50 Trim, Measure, and Salt 02:02 Cook the Meat in the Oven 03:28 Sear the Meat 04:50 Rest the Meat and Make a Pan Sauce 06:27 Tips on Buying Stock and Demi-glace Useful Links: ========== How and Why of Reverse Sear https://youtu.be/zTz2EYR0B1A Brown Chicken Stock and Demi-glace from Bones https://youtu.be/02-0sQ2j_DI Brown Chicken Stock and Demi-glace from Legs, Wings, and Backs https://youtu.be/4OjBy0Z6U38 Brown Chicken Stock and Demi-glace from Store Bought Rotisserie Chickens https://youtu.be/euNqxnG3yrY Why Powdered Gelatin Doesn’t Work in Pan Sauces https://youtu.be/B-zgHaVakOQ?si=-h3Mnll4lSx_YHup&t=584 Note that in the video, I am making 2-3 servings instead of 4, so the quantities for the sauce are different than in the recipe below. Serves 4 1.5 pounds (700g) pork tenderloin, trimmed 1 Tbsp neutral oil 1/3 cup port (or red or white wine) 1/2 cup demi-glace (brown chicken stock reduced 4 times) 3 Tbsp heavy cream 1 Tbsp whole grain Dijon mustard Preheat the oven to 250F (120C). Line a baking sheet with foil and place a flat rack on top. Trim the silver skin on pork tenderloin. Cut each tenderloin into 2-3 pieces and measure the thickness. Dry well, salt, and place on the prepared rack. Alternatively, salt 2-24 hours in advance and dry well before cooking. Place in the oven until you reach the correct pre-sear temperature: 100F (37.8C) for meat that is 1” (2.5 cm), 105F (40.6C) for meat that is 1.25” (3.2 cm), 110F (43.3C) for meat that is 1.5” (3.8 cm). This will take 20-30 minutes. Set a 12 inch stainless steel skillet over high heat. Add the oil and wait for it to get hot. Brown the pork on all sides and place on a warm plate. Insert a thermometer into one of the pieces. It should read around 115F (46C). Let it rest until it reaches 135F (57C), 5-10 min. While the pork is resting, add the port and demi-glace to the skillet. Bring to a boil. Scrape up the brown bit with a flat spoon. Cook until syrupy. Stir in the cream and mustard. Bring to a boil while stirring. Taste and correct for salt. Slice the pork and serve with the sauce. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie