Roasted Pork Tenderloin with Red Wine Reduction

 

 

 

 

 

 

 

Ingredients:

2 lb pork tenderloin
2 tbsp olive oil
Salt and black pepper, to taste
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
4 large potatoes, cut into wedges
4 large carrots, peeled and cut into sticks
1 tbsp honey (for carrots)
1 cup red wine
1 cup beef broth
2 tbsp butter
Fresh parsley, chopped, for garnish

Instructions:

Prepare the Pork – Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt, pepper, rosemary, and thyme. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 5 minutes. Transfer the skillet to the oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Let the pork rest for 10 minutes before slicing.

Roast the Potatoes and Carrots – While the pork is roasting, toss the potato wedges with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through. In a separate pan, toss the carrots with honey, olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.

Make the Red Wine Reduction – In the same skillet used for the pork, add the red wine and beef broth. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce by half, about 10-15 minutes. Stir in butter to thicken the sauce.

Plate the Dish – Slice the roasted pork tenderloin and arrange it on a plate with the roasted potatoes and glazed carrots. Drizzle the red wine reduction over the pork and vegetables. Garnish with freshly chopped parsley.

Serve – Enjoy this gourmet, hearty meal perfect for any special occasion!