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Pork tenderloin with strawberry-red wine sauce

Serves 4

We're always looking for different ways to use pork and found a recipe that sounded really good. We made a few tweaks and really enjoyed it. Although there are a number of steps, this is an easy recipe to make. Great as a leftover, too.

Ingredients

1-1/2 pounds pork tenderloin
1 tbsp organic coriander seeds, coarsely ground
1-1/2 tsp kosher salt
½ tsp black pepper
2 cups fresh organic strawberries, hulled and halved
2 tbsp avocado or extra light olive oil
1/3 cup organic shallot, finely chopped
¾ cup Merlot or dry, fruity red wine
1-1/2 cups organic chicken stock
3 organic thyme sprigs (we grow this on our decks)
3 tbsp organic unsalted butter, cut into pieces
1 tsp granulated organic cane sugar

Method

Preheat oven to 400°F. Let pork stand at room temperature for 30 minutes.

Crush coriander seeds until coarsely ground. In small bowl, combine coriander seeds, salt, and pepper; set aside.

Heat oil in 12-inch ovenproof skillet over medium-high heat. Sprinkle coriander mixture over pork, pressing it lightly into the meat so it sticks. When oil just smoking (avocado smoke point is 480° and extra light olive oil smoke point is 468°; don't go there), add pork to pan. Cook, turning occasionally, until meat is browned all over, about 8 minutes. Put strawberries in pan around the pork.

Put pan in the pre-heated oven. Roast until a meat thermometer, inserted into the thickest part of the tenderloin, shows 130°F, 8-10 minutes. Reduce oven temperature to 200°F and continue to roast pork and strawberries until temperature reaches 140°F, about 5 minutes.

Heat a dish to be ready when pork comes out of the oven. Making the sauce takes about half an hour; you don't want the pork to cool.

SKILLET WILL BE HOT, so take care as you remove it from the oven and place on stove top. Transfer pork to a heated dish, leaving strawberries and pan drippings in skillet. Cover pork loosely with aluminum foil.

Over medium-high heat, add shallot to the berries and pan drippings. Cook, stirring frequently, until drippings are slightly thickened, 2-3 minutes.

Add wine and cook, stirring and mashing strawberries with a spoon. When sauce is thickened enough to hold a clean line when a spoon is dragged across bottom of pan, 7-9 minutes, stir in chicken stock and thyme sprigs. Bring mixture to a simmer.

Cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 13-17 minutes. Strain sauce into a small saucepan, pressing on solids to extract liquid; discard solids.

Place saucepan over medium-low heat. Add butter and cook, whisking constantly, until butter is fully incorporated, about a minute. Remove from heat and season with salt and sugar to taste.

Cut pork into slices and serve with sauce.

SD! Kitchen/June 2020


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