Tip: Read directions completely before preparing.
Ingredients
1 pork tenderloin
1 tablespoon garlic infused oil
2 cups dry red wine
2 tablespoons finely chopped shallots
1/2 teaspoon ground black pepper, plus additional as needed
salt
2 sprigs fresh thyme
1 bay leaf
1 teaspoon mustard
1 1/2 ounces Demi Glace Gold dissolved in 1 cup warm water
2 teaspoons lemon juice
1 stick chilled unsalted butter, diced
pinch of fresh ground allspice
pinch of cayenne pepper
Directions:
To Prepare the Tenderloin:
Preheat oven to 425.
Remove the silver lining from the tenderloin.
One end of the tenderloin is usually thinner that the other. Fold over and tie, as shown below.
Sprinkle with salt and 1/2 teaspoon pepper.
Add oil to an ovenproof skillet with oil and sear the tenderloin over medium-high heat to brown all sides, about 5 minutes in all. Place the skillet in the oven and roast 15 to 20 minutes, until internal temperature is 145F degrees. Remove from the oven, place on a platter (do not wash the skillet, set aside) and tent the pork with foil, let it rest.
To Prepare the Bordelaise Sauce:
Using the same skillet that the tenderloin was seared and roasted in, add wine and deglaze the skillet using a whisk, then add the shallots, pinch of pepper, mustard, thyme, and bay leaf. Bring the mixture to a boil and cook until the liquid is reduced to about 2/3 cup.
Once the sauce is reduced, strain through a fine mesh sieve into a clean saucepan.
Whisk in the demi-glace and simmer the sauce for 15 minutes.
Place the pan over low heat, whisk in the lemon juice and butter, and continue whisking until the butter is melted. Season the sauce to taste with salt, additional pepper, allspice, and cayenne.
To plate tenderoin, slice in 3/4 to 1 inch pieces, place on platter and pour Bordelaise sauce over it. Enjoy!
Tip: Demi-Glace can be a bit pricey but for the flavor and velvety smoothness it gives a sauce, it's well worth it! Sometimes I find it on sale and stock up!
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