Ingredients
1lbpork tenderloin
2tbspolive oil,(separated)
1cupfinely chopped shallots,or onion
3garlic cloves,minced
¼cupfreshly-cracked black peppercorns,preferably coarsely ground
½cupred wine
2cupsbeef broth
½cupheavy cream
½cupparsley
Preparation
Preheat oven to 425 degrees F. Trim pork tenderloin of any excess fat, and remove silver skin.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks.
Add to the skillet and cook, turning as needed, for about 4 to 5 minutes (about 1 minute per side), until evenly browned.
Transfer tenderloin to a greased baking dish, and place it in the oven to roast for about 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees F.
Remove the dish from the oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for about 2 minutes. Then add the garlic and sauté for 1 more minute.
Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits.
Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down for about 4 to 5 minutes until there’s a noticeable trail when you drag a wooden spoon through the center of it.
Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon.
Turn off the heat and add the parsley and any remaining black pepper (no more than 1 tablespoon, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
Cut the tenderloin on a slight diagonal (in ½- or 1-inch slices), and then spoon the sauce over to serve.
