Garlic Balsamic Pork Tenderloin & 2016 McGrail Cabernet Sauvignon…
By Laina Carter of McGrail Vineyards
Garlic Balsamic Pork Tenderloin
Makes about 8 servings.
- 2 tsp. herbs de Provence
- Salt and pepper to taste
- 2 lbs. pork tenderloin
- 2 tbsp. honey mustard
- 2 tbsp. olive oil
- 2 1/2 tbsp. minced garlic
- 2 cups chicken broth
- 1 cup balsamic vinegar
- 2 tbsp. red wine
- 2 tbsp. brown sugar, packed
- Rub the pork tenderloin with the herbs de Provence, salt, and pepper. Coat seasoned pork with mustard.
- Turn broiler on high. Place tenderloin on wire rack, about 5 inches from broiler, with a baking pan below it to catch any drippings. Broil the tenderloin for about 5 minutes on all 4 sides, or until tenderloin reaches an internal temperature of 160 degrees F.
- Once cooked through, remove tenderloin from oven, place in a pan, and cover with foil. Tenderloin will continue cooking, so leave it covered for about 10 minutes.
- Remove foil and thinly slice pork.
- Make the garlic balsamic sauce while the pork is cooking.
- Heat a medium sauce pan on medium. Brown minced garlic in hot oil. Add chicken broth, balsamic vinegar, brown sugar, and red wine. Stirring occasionally, allow sauce to come to a boil, then reduce heat to low. Allow sauce to simmer until it has boiled down into almost less than half and has thickened.
- Once pork has been cooked and sliced and sauce has been prepared pour the sauce over the pork and allow to sit for at least ten minutes before enjoying. Save some sauce to enjoy over potatoes or rice.
- Enjoy this delicious dish with a glass of 2016 McGrail Cabernet Sauvignon.