Pork Tenderloin with a Red Wine Jus

Tender pork tenderloin is pan-seared until beautifully golden before being finished to perfection. It is served on a bed of steamed spinach and accompanied by a rich, glossy red wine jus. This impressive yet straightforward meal makes an excellent dinner for two and is ideal for a special occasion or relaxed weekend meal.

Pork Tenderloin with Red Wine Jus Recipe - TheRecipe.Website

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

Instructions

Prepare the Pork:

Remove the pork tenderloin from the refrigerator about 20 minutes before cooking. Pat it dry with kitchen paper.
450 g pork tenderloin
Trim away any excess sinew and season the tenderloin generously with salt and black pepper.
Salt, Black pepper
Heat the olive oil in a large frying pan over a medium-high heat.
1 tbsp olive oil
Add the pork tenderloin and brown it on all sides. Turn it regularly so the outside develops an even golden colour.
Add the butter, crushed garlic and thyme to the pan. Baste the pork with the melted butter for a minute or two.
1 tbsp butter, 2 cloves garlic, 2 sprigs fresh thyme
Transfer the pork to a baking tray or ovenproof dish. Place it in a preheated oven at 190°C / 170°C fan / Gas Mark 5.
Cook for approximately 12–15 minutes, depending on the thickness of the tenderloin. The pork should reach a safe internal temperature of 63°C, followed by a short resting period.
Remove the pork from the oven and cover it loosely with foil. Allow it to rest for around 5–10 minutes before slicing.

Make the Red Wine Jus:

While the pork cooks, place a small saucepan over medium heat.
Add a little of the pork cooking fat, followed by the chopped shallot and garlic.
1 small shallot, 1 clove garlic
Cook gently for 2–3 minutes until the shallot softens without browning too heavily.
Stir in the tomato purée and cook for another minute.
1 tsp tomato purée
Pour in the red wine and add the thyme. Bring the wine to a gentle boil.
200 ml red wine, 1 sprig fresh thyme
Allow the wine to reduce by roughly half. This concentrates the flavour and gives the jus its rich character.
Add the chicken or pork stock and continue simmering until the liquid reduces and begins to thicken.
200 ml chicken stock
Stir in the balsamic vinegar and season with salt and black pepper.
Salt, 1 tsp balsamic vinegar, Black pepper
Remove the thyme sprig and whisk in the butter just before serving. This gives the jus a glossy finish.
1 tsp butter

Steam the Spinach:

Wash the spinach thoroughly and drain well.
250 g spinach
Steam the spinach for approximately 2–3 minutes until wilted.
Drain away any excess liquid.
Stir through a small knob of butter and season lightly with salt and black pepper.
Black pepper, Salt, 1 knob butter

Serve:

Place a generous portion of steamed spinach in the centre of each plate.
Slice the rested pork tenderloin into thick, even pieces.
Arrange the pork slices neatly over the spinach.
Spoon the red wine jus around and over the pork.
Serve immediately while everything is hot.

Equipment

large frying pan or skillet
Small Saucepan
Baking Tray or ovenproof dish
Tongs
Sharp Knife
Chopping Board
Steamer or saucepan with steaming basket
Measuring jug
wooden spoon

Notes

Cook's Tips:

Do not overcook the pork. Tenderloin is lean, so excessive cooking can make it dry.

Let the pork rest. This helps the juices redistribute through the meat.

Brown the pork well. A good sear adds colour and extra flavour.

Reduce the wine properly. The jus should taste rich rather than strongly alcoholic.

Use a meat thermometer if possible. It makes it much easier to judge when the pork has reached the correct temperature.

Keep the spinach lightly seasoned. Its fresh flavour provides a useful contrast to the rich jus.

Serving:

For a lighter meal, the pork, spinach and red wine jus make a satisfying combination on their own. For something more substantial, serve alongside creamy mashed potatoes, crispy roast potatoes or dauphinoise potatoes.

Green beans, roasted carrots or tender asparagus would also work particularly well. A few roasted shallots could add another layer of sweetness to the finished plate.

Storage:

Allow any leftovers to cool before placing them in an airtight container in the refrigerator. They should be eaten within 2 days.

The pork can be gently reheated, although it is best served freshly cooked to retain its tenderness. Reheat the jus separately and add a small splash of stock if it has become too thick.

Nutrition