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Grilled Pork Tenderloin With Red Wine, D




Source of Recipe


Mary Ellen


List of Ingredients




Grilled Pork Tenderloin With Red Wine, Demi-Glace and Rosemary Sauce

2 pork tenderloins, about 1 pound each
1 cup red wine
2 ounces demi-glace (found at your local specialty food market, or substitute reduced beef stock)
1 tablespoon extra virgin olive oil
1/2 teaspoon chopped garlic
1/2 tablespoon chopped fresh rosemary
2 tablespoons butter



Recipe



Trim the pork tenderloin well. Season with salt and pepper. Charcoal grill turning frequently for 8-12 minutes (155 degrees taken with a meat thermometer).

Meanwhile, heat olive oil in saute pan. Add garlic and saute until golden. Add red wine and demi-glace. Simmer for 5 minutes, sauce will begin to thicken. Add fresh rosemary, simmer for another 2 minutes and finish by adding whole butter and whisking well to incorporate.

Slice each tenderloin and fan equally on four plates. Add the sauce.

Serves 4.