Port Tenderloin with Merlot vinaigrette
2 pork tenderloins
(about 1 lb. each), trimmed
2 Tbsp. Italian
parsley leaves, chopped
2 Tbsp. basil
leaves, chopped
1 Tbsp. olive oil
(plus more for sautéing)
salt and pepper to
taste
1-1/2C Merlot
6 Tbsp. olive oil
3 Tbsp. red wine
vinegar
salt and pepper to
taste
2 Tbsp. Italian
parsley leaves, chopped
Reduce the Merlot
to ¼ cup in a medium pan. Remove from
the heat and whisk in olive oil, vinegar, salt and pepper to taste. Stir in the parsley. Preheat oven to 400F.
Mix the parsley,
basil and 1 tablespoon olive oil together and rub into the port
tenderloins. Cut each in half
crosswise. Heat an ovenproof pan, add 2
tablespoons olive oil. Sear the
tenderloins on all sides. Lightly cover
with foil and place in the oven to roast for 10 – 15 minutes or until cooked
through. Remove from the oven and let
rest for 5 minutes. Add any juices to
the Merlot mixture. Slice pork and serve
with Merlot sauce.
MAKES: 6 servings
