Today most of the family had prior commitments so I was cooking for just the wife and I. I had a 1 lb. pork tenderloin in the freezer that I took out and decided to grill for us. Seasoned very simply with coarse salt and fresh ground black pepper...
I got some lump rolling on one of my Weber kettles and on it went for a fairly quick cook...
Pulled it at about 140℉ internal temperature for a rest...
But this wasn't going to be just a plain grilled pork tenderloin, no sir. I decided to make a red wine sauce with shallots and garlic..
The shallots were sauted in EVOO on fairly high heat stirring almost constantly to prevent them from burning. Cooked until slightly browned and added the garlic clove...
Added 4-5 TBSP of balsamic vinegar and reduced to a syrup. Added about 2 cups of a good red wine and reduced to about 1/3 of the original volume stirring frequently...
Added about 2 cups of unsalted beef broth and reduced again to about 1/3 of that volume. Removed the garlic and whisked in a couple of tablespoons of unsalted butter. Adjust salt & pepper as needed and sauce is ready.
Meanwhile, I've got some fresh cabbage sliced into ribbons sautéing in EVOO and a little bacon grease. When it gets browned but not crispy, I add about 2 TBSP of apple cider vinegar and seasoned to taste...
Slice the tenderloin and...
...made a simple salad of Romaine lettuce, fresh tomatoes, carrots, diced red onion, black olives, and toasted walnuts. I like bleu cheese and the wife likes raspberry vinaigrette...
Couple of the tenderloin medallions with some red wine sauce, sauted cabbage, and salad. It's time to eat...
This was all really simple to make and I'd do it the same way again.
I got some lump rolling on one of my Weber kettles and on it went for a fairly quick cook...
Pulled it at about 140℉ internal temperature for a rest...
But this wasn't going to be just a plain grilled pork tenderloin, no sir. I decided to make a red wine sauce with shallots and garlic..
The shallots were sauted in EVOO on fairly high heat stirring almost constantly to prevent them from burning. Cooked until slightly browned and added the garlic clove...
Added 4-5 TBSP of balsamic vinegar and reduced to a syrup. Added about 2 cups of a good red wine and reduced to about 1/3 of the original volume stirring frequently...
Added about 2 cups of unsalted beef broth and reduced again to about 1/3 of that volume. Removed the garlic and whisked in a couple of tablespoons of unsalted butter. Adjust salt & pepper as needed and sauce is ready.
Meanwhile, I've got some fresh cabbage sliced into ribbons sautéing in EVOO and a little bacon grease. When it gets browned but not crispy, I add about 2 TBSP of apple cider vinegar and seasoned to taste...
Slice the tenderloin and...
...made a simple salad of Romaine lettuce, fresh tomatoes, carrots, diced red onion, black olives, and toasted walnuts. I like bleu cheese and the wife likes raspberry vinaigrette...
Couple of the tenderloin medallions with some red wine sauce, sauted cabbage, and salad. It's time to eat...
This was all really simple to make and I'd do it the same way again.
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