I’d say you can go two ways with this tenderloin: served warm as a main dish with German Braised Veggies or the classic, Southern buffet way: cold on Sister Schubert rolls. Either way it’s pure nummy.
1 shallot, thinly sliced
1 garlic clove, thinly sliced
2 oz of red wine
8 oz of beef stock
2 tsp prepared whole grain mustard
1 tsp butter
- Preheat oven to 325.
- Heat a saute pan with the oil and season the tenderloin with salt and pepper.
- When the oil is just about to smoke, sear off tenderloin (sear all sides until golden brown). Place pan in a 325 degree oven until tenderloin reaches an internal temp of 130.
- Remove pork and let rest on cutting board. Place pan back on stove over medium heat.
- Sweat shallots and garlic. Deglaze with red wine and reduce by half.
- Add the stock and mustard and reduce until the sauce coats the back of a spoon.
- Pull off heat, strain, and swirl in butter.