How to Roast a Pork Tenderloin

• servings: 2 servings

Ingredients

💗 For the Tenderloin:

• 1 large Pork Tenderloin, about 1½ pounds silver skin and all fat removed

💗For the Brine:

• 3 tablespoons Salt

• 65g cup Brown Sugar

• 10/12 Juniper Berries cracked, optional

• 1 Quart/Liter Cold Water

• 2 Bay Leaves

💗For the Wine Reduction:

• 2 tablespoons Shallots chopped

• 1 tablespoon Fresh Tarragon, Sage, Rosemary or Thyme chopped

• About 14 ounces good Red Wine, Cabernet or Shiraz

• ¾ cup ounces Beef Stock

• 1 tablespoons Cornstarch diluted into 2 tablespoons water

• 3 to 5 tablespoons Sweet Butter

• Salt and Pepper to taste

💗 For the Sautéed Spinach:

• 1 large tablespoon Sweet Butter

• 2 tablespoons Shallots chopped

• ¼ cup approx. Sundried Tomatoes cut into very fine Julienne

• 1 @ 6 ounces bag of Spinach Leaves stems removed

Directions

1. Preheat Oven 400°F / 205°C

2. Season the tenderloin with cracked black pepper and salt.

3. In a sauté pan, heat some clarified butter or cooking oil to 185C (365°F). Add the tenderloin and cook on all sides until golden brown.

4. Place into a cookie sheet and transfer to oven and cook for about 8/10 minutes or until 62C (145°F) for a nice pink color.

💗For the Brine:

1. In a small glass lasagna pan or any container where your tenderloin will be fully submerged, dissolve all the ingredients and place the cleaned pork tenderloin, cover and refrigerate for about 3 to 4 hours.

2. Remove from the brine and pat dry with paper towels.

💗For the Wine Reduction:

1. In the same frying pan or in a reduction pan (if you have one). Add the shallots, cook for a couple minutes until light golden brown, add your fresh herbs add the wine. Bring to boil and reduce until Approx. 5/6 ounces remains. Add the stock, bring to boil and add the cornstarch. Turn of the heat and at the last minutes just before serving add the butter and using a whisk quickly incorporate it. Strain the sauce if you like or leave the solids in.

💗For the Sautéed Spinach:

1. In a frying pan or a wok, heat the butter when hot add your shallots, when light golden brown, add the sundried tomatoes and cook for a couple minutes and add the spinach leaves and cook for 1 minutes or two. Salt and pepper taste.