Pork Tenderloin in Red Wine Sauce

• servings: 1-2
• active time: 1hr
• total time: 1hr 20mins

Ingredients

1 pork tenderloin

2 shallots

Mashed potatoes

Sage

Sun-dried tomatoes

Baby spinach

Beef stock

Red wine or Madeira

85g butter

1tsp cornstarch

2tbsp tomato paste

Directions

Peel and boil potatoes for 20mins, then mash and mix in butter in stages, with a dash or two of milk if needed. The potatoes should be smooth with little to no lumps, but have enough structural integrity to be moulded

Season the tenderloin generously with salt and cracked black peppercorn

Preheat oven to 180c, then heat 2tbsp butter (preferably clarified, so ghee works as a substitute) in a sauté pan, when frothing add tenderloin and sear on all sides.

Place tenderloin on a tray and put in over for 6-10mins until it's reached an internal temp of 65c for a medium-rare, cover lightly and rest for 10mins

In the same pan add chopped shallots and cook for 2-3mins until golden, add chopped sage and mix and then add a generous amount of wine. Bring to the boil and reduce. Add stock and bring to the boil, then reduce further. Taste, and season if needed, then mix in the cornstarch slurry to thicken, take off heat and melt in 2tbsp of butter to finish

In a small pot heat 2tbsp butter, add chopped shallots. When golden add in 1-2tbsp tomato purée, mix well and cook until acidic smell has abated, then add chopped sun-dried tomatoes and cook for a minute or two before adding the spinach and mixing until well wilted, then season with salt and pepper

To plate, place a baking ring in the centre and pack with your mash, then remove ring and hope it stays upright! Layer sliced pork loin around the edges, then top with the sun-dried tomato spinach mix and pour the wine pan sauce around the bottom edge of the pork.