Pork Loin with Port Shallot Sauce #SundaySupper

9.30.2012


It turns out that I like to be challenged when it comes to recipes and themes. Just a normal dose of inventiveness, let´s not get carried away. 
SundaySupper does that often and today is no exception. Our host is lovely Amber of Mama´s Blissful Bites, and we´re cooking with 5 ingredients or less, not counting salt and pepper. A simple theme, but I needed some brainstorming to come up with something worth posting that I would actually make for myself on a regular basis. I decided to do a savory recipe. Pork loin with port shallot sauce to be exact. A welcome change from the mostly sweet posts that invaded this blog in the last two months. I´m a baker at heart, not a cook.


I never really care how many ingredients I use in a recipe. I find it more complicated to use few than to go through a grinding set of detailed spices, vegetables or whatever is needed. But, even though I live alone, there are many times when the fridge is almost empty and it´s late, I´m hungry and borderline cranky. Though pasta is my absolute staple when it comes to easy dinners, I wanted to do something a bit more interesting, and by that I mean not throwing some peas and ham with spaghetti or processing anything with olive oil and parmesan cheese and call it a pesto, because that´s what I actually do most of the time, either that or chinese takeout.

So I adapted a very old staple of mine, a recipe I used to feed many at different occasions along the years. Like they put at the beginning of many movies, `this recipe is formatted to fit this theme´. Two of the five ingredients were already spoken for, since there´s clearly pork tenderloin involved and it had to be seared in some olive oil. So with the remaining three I made a rich, deeply colored, a bit tangy sauce with shallots, broth and port.



Port is the real deal here. It is strong but a bit sweet at the same time. And, when boiled down for a while, it turns into an amazing thick syrup. The second place goes to the shallots. They´re a bit mellower than garlic and sweeter than onion. The perfect choice when the list of five is almost completed. And finally broth. I use vegetable to keep it a bit neutral. It´s almost imperative to start with a lightly salted (a lot of emphasis on the word lightly), because the broth is reduced before adding it to the sauce. And then it keeps on reducing with the port and shallots. So the salt content has to be very low at the beginning.

This goes well with red meats of course. And I´ve also been known to use it as part of mini bruschettas. Toasted bread, a bit of this very reduced shallot port sauce, a piece of brie cheese on top, warm it a bit in the oven and you´re in appetizer heaven. No kidding.






PORK TENDERLOIN WITH PORT SHALLOT SAUCE
adapted from Bon Appetit

Note: 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.

Ingredients
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

Directions
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.
Serves 2.




Join us for these fantastic recipes, all with 5 ingredients or less. Here´s is the incredible list the Sunday Supper group gathered for all of you today. Enjoy!


Breakfast, Starters, Butters and Jams:
Main Dishes:
Desserts:
Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. 
We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! 
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers!

35 comments:

  1. Your pictures are making me drool, Paula! Oh this looks so so delicious! The port shallot sauce sounds incredible.

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  2. This is wonderful, Paula. I always like pork tenderloin and it's match perfectly with your shallot sauce. Thanks for sharing and have a great Sunday!

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  3. looks fabulous! I love port & shallots. I'm going to try this with a turkey breast.
    Cheers!
    Eileen Gross | WineEveryday

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  4. It just so happens I have some Port on hand! This looks like a great recipe!

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  5. Was drooling over your facebook pic and have to say this looks stunning!Love the port and shallots in here!Who would believe it took only 5 ingredients to create this :)

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  6. mmmm this looks like a really interesting dish!!! yum yum!

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  7. This is a lovely solution for the usual dryness of the pork loin. A nice Portuguese Port wine will do wonders.

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  8. I love Port anything and this recipe looks absolutely amazing...

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  9. Absolutely gorgeous recipe. Love it!!

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  10. This picture makes me want to jump through the screen. I just ate lunch, but could go for a slice of this pork as well!

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  11. This sounds and looks so amazing! I cannot wait to try tis out!

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  12. I am always looking for new ways to spice up our usual pork loin. This looks incredible! Can't wait to try it!

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  13. I am drooling looking at those pictures, it sounds like heaven in a bite. I really want to give this one a try.

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  14. I love pork!!! Every time I make it, I make it differently, I'll put this one on my list! Thanks for sharing. Great pics btw!

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  15. That sauce made with port and shallots is just delicious!!

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  16. This looks utterly incredible my friend, wonderfully done :D

    Cheers
    Choc Chip Uru

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  17. The pork shallot sauce sounds amazing.

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  18. Wow, your photos look magazine worthy! And such a delicious dish! You rocked this #Sunday Supper!

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  19. Pork and port go well together. It is something that almost everyone has in the pantry. IT would make a quick week night meal.

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  20. It looks so moist and tender... yum!

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  21. Oh yes, this sounds amazing! And it looks soooo good.

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  22. Paula, this looks amazing! I love pork with port wine. My favorite recipe is one with port wine and dried figs, but now I have to try this one. Shallots with port sound so good...

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  23. This reminds me of something my grandma would cook, in the best way possible!

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  24. This looks beautiful! That sauce sounds heavenly over the pork.

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  25. this looks simply gorgeous - so delicious and succulent and fabulous flavors - really special dinner!
    Mary x

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  26. This is really beautiful. For a baker you sure do cook amazing food. Lol. My son always says I'm a better cook than baker yet my blog is probably 80% baked goods. Weird. Happy Sunday Supper.

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  27. This looks like a perfect comfort food! Your recipe sounds delicious, and love the idea of adding port wine to pork:-) Yum, Hugs, Terra www.cafeterrablog.com

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  28. I've been waiting on this recipe ever since you posted the title in the Sunday Supper fb group. I have already bookmarked it and added the ingredients to my shopping list. Awesome.

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  29. I love pork loin recipes. I will be adding this to my "must make" collection!

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  30. The really nice thing about recipes with five or fewer ingredients is that they tend to showcase the main ingredient. I think this can differ from cuisine to cuisine... A spice mixture like curry is one ingredient with up to 20 different spices blended together... The other nice thing is that these are the kind of recipes that inspire novice cooks to get more involved. Brava! It is a beautiful dish! I tend to cook more than bak, and YOU, Paula, have inspired me to bake much more! - David

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  31. I have had a hard time finding a pork loin recipe I wanted to try, until now! looks delicious!

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  32. Just gorgeous! And perfect for autumn.

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  33. Just love the sauce in this recipe! I'm sure you could use this with chicken as well! Beautiful photos!

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  34. Oh my goodness! This Pork looks amazing!!!! I love pork and will definitely give this recipe a try! thank you for sharing!

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  35. Passing this on to my sister -she's going to love it!

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