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    Home » Recipes » Main Dishes

    Published: Sep 30, 2012 · Modified: Aug 18, 2022 by Paula Montenegro · Income from ads and affiliates

    Pork Loin with Port Shallot Sauce

    Jump to Recipe

    A fantastic and easy pork tenderloin with a rich, deeply colored, a bit tangy sauce with shallots, broth and port. A simple and unique dish with few ingredients.

    White plate with pork loin in slices with dark shallot sauce.


    We're cooking with 5 ingredients or less, not counting salt and pepper.

    Pork loin with port shallot sauce, to be exact. A dish I make as often as this Szechuan pork.

    I never really care how many ingredients I use in a recipe. I find it more complicated to use few than to go through a grinding set of detailed spices, vegetables or whatever is needed.

    So I adapted a very old staple of mine, a recipe I used to feed many on different occasions over the years. As they put at the beginning of many movies, 'this recipe is formatted to fit this theme'.

    Close up of sliced pork tenderloin with port shallot sauce on a white plate.

    Port is the real deal here.

    It is strong but a bit sweet at the same time. And, when boiled down for a while, it turns into an amazing thick syrup.

    The second place goes to the shallots. They're a bit mellower than garlic and sweeter than onion. The perfect choice when the list of five is almost completed.

    And finally, broth.

    I use vegetable broth to keep it a bit neutral.

    It's almost imperative to start with a lightly salted (a lot of emphasis on the word lightly) because the broth is reduced before adding it to the sauce. And then it keeps on reducing with the port and shallots. So the salt content has to be very low at the beginning.

    This goes well with red meats of course. And I've also been known to use it as part of mini bruschettas. Toasted bread, a bit of this very reduced shallot port sauce, a piece of brie cheese on top, warm it a bit in the oven and you're in appetizer heaven. No kidding.

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    Sliced pork loin with port shallot sauce on a white plate.

    Pork Tenderloin with Port Shallot Sauce

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    This is a recipe that uses few ingredients, a simple cooking method and yet delivers big flavors!

    • Total Time: 55 minutes
    • Yield: 2 servings

    Ingredients

    Units
    • 1 cup vegetable broth
    • 2 pork tenderloins (about ½ pound each)
    • ¾ cup Port wine
    • ½ cup sliced shallots
    • 4 Tbs Olive oil
    • Salt (just for the pork and freshly ground black pepper)

    Instructions

    1. In a medium saucepan, boil broth until reduced to half a cup, about 15 minutes.
    2. Season pork with salt and pepper.
    3. In a skillet, heat 2 Tbs olive oil.
    4. Add pork and sear well on all sides. Remove and reserve on a plate.
    5. In the same skillet, heat the remaining 2 Tbs olive oil.
    6. Add sliced shallots, some black pepper, and cook over medium heat until just beginning to color, about 3 minutes.
    7. Add ¼ cup port and let reduce until almost evaporated.
    8. Add ¼ cup of reduced stock and let reduce again until almost evaporated.
    9. Repeat with another ¼ cup of port.
    10. When the mixture is thick and liquids are syrup-like add the seared pork back to the skillet and the remaining ¼ cup each of port and reduced broth.
    11. Let cook for about 5 minutes. This depends greatly on the size of your tenderloins.
    12. Remove from heat, transfer pork to a cutting board and let rest for 3 or 4 minutes.
    13. Meanwhile, check the remaining sauce left in the skillet. If it's too liquid reduce it a bit more while the pork is resting.
    14. Cut the meat into inch-thick slices, arrange on the plates, and spoon sauce over

    Notes

    This recipe serves 2, but it's easily multiplied by two or three. For more than six servings, repeat as many batches as you need. But don't make one huge large pot of sauce. It doesn't work; by the time the liquid reduces to a syrup, the shallots are gone.

    Potatoes and sweet potatoes (mashed or roasted) are a great side dish for this recipe.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 40
    • Category: Main dishes
    • Method: Cooking
    • Cuisine: International

    Keywords: pork with shallot sauce

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Amanda says

      October 04, 2012 at 2:53 pm

      Passing this on to my sister -she's going to love it!

      Reply
    2. Alice Choi says

      October 03, 2012 at 8:02 pm

      Oh my goodness! This Pork looks amazing!!!! I love pork and will definitely give this recipe a try! thank you for sharing!

      Reply
    3. Patti says

      October 03, 2012 at 11:13 am

      Just love the sauce in this recipe! I'm sure you could use this with chicken as well! Beautiful photos!

      Reply
    4. Susan says

      October 02, 2012 at 8:22 pm

      Just gorgeous! And perfect for autumn.

      Reply
    5. Stephanie Zielinski says

      October 02, 2012 at 12:15 am

      I have had a hard time finding a pork loin recipe I wanted to try, until now! looks delicious!

      Reply
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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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