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