|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You don't have to hustle for hours in a hot kitchen to get a great meal. Pork tenderloin is so simple and quick to cook—you can have this gourmet dish on the table in just 30 minutes.
The reduced Madeira wine adds body and flavor to the pan sauce with a bit of red wine vinegar and 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 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. To avoid undercooking or overcooking, use a reliable instant-read thermometer to determine an internal temperature of 145 F.
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.