Pork tenderloin is so simple and quick to cook -- it just looks like you've spent hours in the kitchen when in reality you can have this dish on the table in just 30 minutes.
The reduced Madeira wine adds just enough body and flavor to the pan sauce with a bit of red wine vinegar, simple seasonings that you probably already have in your pantry.
- 1 1/2 pounds pork tenderloin (about 1 large or 2 small)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup
- Madeira wine
- 1/4 cup water
- 1 tablespoon red wine vinegar
- 2 tablespoons butter
- Optional: 2 tablespoons chopped cilantro or parsley
- Heat the oven to 200 F or set it on "Warm" setting.
- Trim the pork tenderloin and peel away any silver skin.
- Cut the pork tenderloin into 8 thick slices. Put them, cut-side down, on a cutting board and flatten to about 1/2-inch thickness. The pork will be a little easier to slice if partially frozen.
- Sprinkle the pork with the cumin, paprika, salt, and pepper.
- Heat the olive oil in a large skillet or sauté pan.
- Sauté pork in the hot olive oil for 6 to 8 minutes on each side, or until browned and cooked through.*
- Transfer to serving platter and keep warm in the preheated oven.
- Drain off excess fat from skillet; add the chopped onion and sauté 3 or 4 minutes, or until it is softened and lightly browned. Add the garlic and cook, stirring, for 1 more minute.
- Add Madeira wine, water, and vinegar to the pan; stir to blend. Bring the mixture to a boil, reduce heat, and simmer until liquid is reduced to about 1/3 to 1/2 cup. Stir frequently, scraping up browned bits from the bottom of the skillet.
- Remove from the heat and add the butter; stir until melted.
- Pour sauce over the pork tenderloin and garnish with cilantro or parsley if desired.
*According to foodsafety.org, pork must be cooked to at least 145 F. Use a reliable instant-read thermometer to determine the correct temperature and avoid undercooking or overcooking.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||8 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||1 g|