Pork Tenderloin with Orange-Rosemary Balsamic Butter Sauce


This is one of those French inspired sauces that you practically want to bathe in.  It has just the right balance of tartness and nutty, butteriness (is that a word?).  I saw this in the Food Day recently and knew my family would love it.  It comes from a new book that is on my list of wants, Martha Holmberg’s Modern Sauces.  The method is exactly like making a beurre blanc, the main difference being vinegar instead of wine.  I can’t wait to try this sauce with a pan seared steak!  Serves 4

  • 1 pork tenderloin
  • salt and pepper
  • 1/4 C. balsamic vinegar
  • 1/4 C. fresh squeezed orange juice
  • 1 t. minced shallot or yellow onion
  • 1 sprig of fresh rosemary
  • 1/4 C. cold butter in one piece

Heat the oven to 425 degrees.  Season the pork tenderloin with salt and pepper.  Place it on a rimmed baking sheet and roast for 20-25 minutes.  I also threw about a 1/2 lb. of Brussels sprouts onto the pan and drizzled them with olive oil.  They take the same amount of time, so it’s a cinch to cook them together.  Tent with foil and rest for at least ten minutes.  Meanwhile make the sauce.  Heat the vinegar, orange juice, shallot, and rosemary in a small saucepan.  Bring it to a boil over medium-high heat.  Cook, stirring occasionally for about 5 minutes, or until the liquid has reduced to about 3 tablespoons.  Toss the butter in the pan and stir until the butter is melted and the sauce is emulsified and creamy.  Taste and add a pinch of salt and pepper if desired. If the sauce tastes too tart you can add a bit more butter.  Strain the sauce with a mesh strainer.  Slice the rested pork tenderloin and drizzle with the sauce.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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