Thursday, January 3, 2019

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

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