Pork Tenderloin with Sage Butter Sauce

VIDEO LINK: https://youtu.be/kb5QhONaW18

prep 🔪 and Cook Times ⏲️

• Prep Time: 15 minutes   Cook Time: 20 minutes   Servings: 6

Ingredients

For the Pork:

• 3 lb. Pork Tenderloin
• 2 tbsp. Olive Oil
• Salt and Black Pepper, to taste

For the Sage Butter Sauce:

• 6 tbsp. Unsalted Butter (divided)
• 1 large Shallot, diced finely
• ½ cup Dry Red Wine (such as Cabernet or Merlot)
• 1 cup Beef Broth (low sodium recommended)
• ½ cup Heavy Cream
• ½ tsp. Dried Sage
• 1 tbsp. Cornstarch (for thickening)
• Salt and Black Pepper, to taste
• 1 tbsp. Fresh Italian Parsley, chopped (for garnish)

Instructions

1. Prepare and Sear the Pork

1. Prep the Pork: Trim any silver skin (gristle) from the pork tenderloin. Slice the tenderloin into 1-inch thick medallions.
2. Season: Season the pork medallions generously on both sides with salt and black pepper.
3. Sear: Heat a large skillet over medium-high heat. Add the 2 tablespoons of olive oil and 2 tablespoons of the butter. Once the butter is melted and foamy, add the pork medallions.
4. Cook: Sear the pork for approximately 3-4 minutes per side, until about 75% cooked and nicely browned. Note: You will finish cooking the pork in the sauce.
5. Rest: Remove the pork from the skillet and set aside on a plate. Keep the drippings in the pan.

2. Build the Sage Butter Sauce

1. Sauté Shallots: Reduce the heat to medium. Add the diced shallot to the skillet and cook in the remaining drippings until softened and golden brown, about 2–3 minutes.
2. Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Cook for 1–2 minutes to reduce the liquid by half and cook off the alcohol.
3. Simmer: Stir in the beef broth and heavy cream. Bring the mixture to a gentle simmer for 2–3 minutes.
4. Add Flavor: Stir in the dried sage and the remaining 4 tablespoons of butter, continuing to stir until the butter has melted and is fully incorporated. Taste and adjust seasoning with salt and pepper.
5. Thicken: Mix the cornstarch with 1 tablespoon of cold water in a small bowl to create a slurry. While stirring constantly, pour the slurry into the sauce and cook for 1 minute until the sauce slightly thickens.

3. Finish and Serve

1. Finish Cooking: Return the seared pork medallions and any accumulated plate juices to the pan. Cook for about 2 minutes, allowing the pork to finish cooking through and heat up in the sauce.
2. Plate: Transfer the pork medallions to serving plates, spoon the Sage Butter Sauce generously over the top, and garnish with fresh chopped Italian parsley. Serve immediately.