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Wine reduction sauce for pork tenderloin





Remove pork tenderloins from the pan and set aside.
Turn off flame, add chopped basil, 1 pat of butter, and 1 tablespoon of red wine vinegar.
Immediately add 1/2 yellow onion (diced) to concours adjoint administratif education nationale forum the same pan used for searing the pork tenderloins, scraping the fond on the bottom of the pan with a wooden spatula to release.
Stir with a spoon until thoroughly combined.Marinade tenderloins for at least one hour, but no more than three.Kosher Salt, As Needed, black Pepper, Freshly Ground, Add To Taste 1/2 Tbs Sugar 3/4 Cup Brandy 2 Cups Cherries, Stems and Pits Removed 1/2 Yellow Onion, Diced 2 Cups Roasted Chicken Stock 15-20 Fresh Basil Leafs, Half Chiffonade, Half Chopped 1/4 Cup Cooking Oil.Season pork tenderloins liberally on both sides with kosher salt and freshly ground black pepper.Ingredients (Serves about 4-6 People) 2 Pork Tenderloins, Excess Fat and Silver Skin Removed.Place seasoned pork tenderloins in a gallon sized Zip-Loc bag, add 1/2 tablespoon of sugar and 3/4 cups brandy.When both sides of the tenderloins are a dark golden brown, remove from pan and allow to rest on a plate.Sear pork tenderloins in a pan over high heat, using cooking oil of choice (peanut, canola, vegetable oil, etc).As Spring transitions into Summer, stone fruits start to ripen and make an appearance at local markets.Place pork tenderloins back into pan, and simmer in the sauce over medium heat until mid rare (internal temp of 130-140F/55-60C).Remove pan from flame, add brandy marinade and water mixture, and return pan back to high heat (which will cause the brandy in the pan to ignite).
Add two cups roasted chicken stock, bring to a simmer, and add corn starch slurry.
Although I use cherries in this video, you can easily them with your favorite stone fruits such as plums, peaches, and apricots, all of which will play nicely with the basil and brandy.
The great thing about this dish is it's extremely simple, requires few ingredients, but is absolutely delicious.
If the meat is in contact with brandy for too long, the alcohol with give the pork a "cooked" texture.Place Zip-Loc bag in a bowl of cold water, using it to press out all the air in the bag, before sealing the top.This will ensure that the brandy marinade is in constant contact with the pork tenderloins.Since stone fruits and pork have an affinity with one-another, it seemed only natural when I went to cook dinner the other night and saw my favorite stone fruit from a local California farm; cherries!Reserve brandy marinade and mix with 1/2 cup cold water.I grabbed a pork tenderloin, some fresh basil, a bottle of brandy and was ready to cook.


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