They say, sauces really do complete a dish. In this weeks Dinner Done, Audra Nasser creates a sauce that is rich in flavor and bold in taste, Pork Tenderloin with Robert Sauce.
Pork Tenderloin with Robert Sauce
Pork tenderloin (about 1 ½ lbs), cut into ¼" thick rounds*
1 Tbsp butter
1 cup diced onion
¼ tsp sugar
¾ cup white wine
1 cup beef stock
2 tsp Dijon mustard
1 Tbls canola or olive oil
Chopped parsley as garnish if desired
First, prepare a Robert Sauce. Melt butter in a skillet over medium heat. Add onions and sugar and cook until the onions are transparent. Stir in white wine and, over medium heat, let simmer gently until wine is reduced by half. Add beef stock and continue simmering 10 minutes more, stirring every so often. Remove sauce from heat and stir in the Dijon mustard. Now, let's set the sauce aside cook the pork tenderloin.
In a skillet over medium heat, add oil and cook pork slices until done (about 4 min per side), turning once. Spoon Robert Sauce over pork medallions and garnish with fresh chopped parsley for a little color.
* A "bias" cut - cutting along a 45 degree angle - will make the pork tenderloin rounds larger.
Tip: Over-cooking pork is common and can leave this very lean meat tough and dry. According to the USDA, "cooked pork can be pink even when the meat has reached a safe internal temperature." To ensure your pork is cooked perfectly every time, cook to an internal temperature of 160F.
Did you know? Robert Sauce was very popular in France in the 17th century! It is excellent over pork as well as steaks.
Nutritional Information Per Serving: Serves 4. 301 cal, 10.3g fat (3.3g sat), 118mg chol, 321mg sodium, 5g carb, 1g fiber. (Nutritionals are calculated based on the recipe and ingredients originally used to prepare this dish. They will vary as the dish is customized.)