Tender roast pork tenderloin is simply sublime drizzled with a luxuriously rich pan sauce made with our Vidal grape ice wine syrup and a touch of rich creamery butter. Slice and serve roast on mashed potatoes and with crisp sugar snap peas to complete the meal.
Presented by the President’s Choice® black label Collection.
ingredients
directions
Preheat oven to 375°F (190°C).
Rub pork tenderloin with 1 tsp (5 mL) of the oil and sprinkle all over with salt and pepper. In medium, heavy-bottomed, oven-proof frying pan, heat 1 tsp (5 mL) of remaining oil over medium heat; cook tenderloin for 5 to 6 minutes, turning often, or until golden all over. Transfer to a plate.
Return frying pan to medium heat; add remaining 1 tsp (5 mL) oil. Add shallots; cook for 3 minutes or until softened. Add chicken stock and 2 tbsp (25 mL) of the condiment; cook until mixture comes to a low simmer. Return tenderloin to pan; turn a few times to coat in juices. Place in centre of oven. Cook for 22 to 25 minutes, turning and basting with pan juices a few times during roasting, or until cooked through. Remove pan from oven. Transfer tenderloin to a serving platter.
Place pan with juices over low heat. Whisk in remaining 1 tbsp (15 mL) of condiment. Whisk in butter one cube at a time; whisk until sauce is thickened and butter incorporated. Slice tenderloin into ½ inch (1 cm) thick slices. Pour sauce over and serve immediately.