Roasted Pork Tenderloin Medallions

        Chef's Feature: Roasted Pork Tenderloin Medallions    

The Chef's Feature last Saturday was a big, sold out hit!

Here's the recipe so you can enjoy this tasty meal at home.

If you have questions or comments don't be shy! We'd love to help and hear how this recipe turned out for you.

- Chef C.J. 

What You'll Need:

Pork

1 Pork Tenderloin 

1 Tablespoon Salt

1 Tablespoon Sugar

1 Teaspoon Garlic

1 Pinch Red Pepper Flakes

1 Cup Port Wine

1 Sprig of Thyme

1/4 cup oil 75/25 is what we like to use

Port Wine Sauce

1.5 cup Chicken Stock

1 Cinnamon Stick

2 Sprigs Rosemary 

2 Tablespoon Organic Honey 

8 Dried Cherries 

Procedure: 

1. The day before Trim the pork tenderloin of all fat and sinew. Rub the pork with the first 8 ingredients and place in a zip lock bag. Refrigerate for no more than 12 hours or it may be too salty. 

2. To cook the tenderloin you want to pull the loin out of the fridge and let it come to room temperature before you roast it.

3. Pre-heat your oven to 400 degrees and place the loin on a wire rack nested in a baking sheet (to prevent drippings from landing in the oven). Roast loin for 20 minutes; when your timer goes off, use a instant read thermometer to check the internal temperature of the thickest part of the meat. We are shooting for a final temperature of 145 degrees but we pull it out of the oven at 130 degrees because it will continue to cook once you have pulled it out of the oven. Allow the meat to rest for at least 10 minutes.  Do not cut or squeeze the meat during this time to ensure moisture retention.

4. While your meat is resting start the sauce in a small saucepan- combine the port, chicken stock, cinnamon, rosemary, honey and dried cherries.  Bring ingredients to a boil and then reduce heat to medium.  Reduce the sauce by 1/2 or about 1 cup.  Remove cinnamon stick and rosemary season with a pinch of salt and pepper. Be sure to keep warm!

 

 

 

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