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Prep time
20 minutes
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Cook time
35 minutes
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Serves
4-5
Author Notes
This recipe takes a simple roast Pork Loin from meh-to-delicious with a Tuscan-inspired gravy that balances the fat with a finishing drizzle of aged balsamic. —Greg L.
Ingredients
- Pork Tenderloin Roast
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2 pounds
Pork tenderloin
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2 tablespoons
Grape seed or extra light olive oil
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Salt and pepper
- Tuscan-inspired Rosemary Gravy
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1
Medium yellow onion, diced small
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2 tablespoons
Butter
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2 tablespoons
Extra virgin olive oil
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2 tablespoons
Flour
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2 tablespoons
Heavy cream (optional)
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1 cup
Beef stock
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1/2 teaspoon
Dried thyme
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1/2 teaspoon
Dried marjoram
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1 sprig
Fresh rosemary, chopped
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1/2 teaspoon
Kosher salt, plus more to taste
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1/8-1/4 teaspoons
Fresh ground black pepper to taste
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Aged balsamic vinegar (for drizzling)
Directions
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Preheat oven to 350 degrees. Prepare the pork tenderloin, removing any silver-skin and tendon. Pat dry with a paper towel and sprinkle with salt and pepper.
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Heat the oil in a large skillet over medium-high heat and then sear the pork tenderloin, roughly 3-4 minutes per side (8-10 minutes total) over medium-high heat. Be sure to develop a nice bit of char on the roast AND in the pan.
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Transfer to a sheet pan and roast in the oven for 10-15 minutes (10 minutes for medium, 15 minutes for well). Cook to an internal temperature of 165 deg F.
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In the same pan used to sear the pork tenderloin, melt the butter. When no longer bubbling, add olive oil and sauté the onions over medium-high heat until brown, about 8 minutes.
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Add flour and stir to mix with onion and oil. Then add heavy cream, beef stock, thyme, marjoram, rosemary and salt. Return to low boil. While thickening, use the edge of a wooden spoon or spatula to release any remaining char and dippings on the bottom of the pan that didn't release during the sauté of the onions. Remember the cooled sauce will be thicker than in the hot pan. Add salt and pepper to taste.
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When the pork tenderloin is done, tent for 3-5 minutes. Slice into 1/2" medallions. Ladle the gravy over the pork and finish with sprinkle of balsamic vinegar.
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