Pork Tenderloins with Port Sauce

Pairs Well With

Serves 4


2 small Pork Tenderloin sliced into 2 inch filets

1 T fresh sage minced

1 T fresh rosemary minced

½ cup shallots minced

2 cloves garlic minced

1 cup Pedroncelli Port

Salt and fresh cracked pepper

2 T butter


Season filets with salt and pepper, sprinkle herbs on both sides and gently pat to attach herbs to filets.  Melt 1 tablespoon butter over medium high heat in a large sauté pan.  Add filets and brown on both sides—cook until medium rare.  Remove to a warm platter and invert a bowl over the filets.  This allows the meat to continue cooking.  Add the remaining butter, shallots, and garlic to the pan.  Saute` until the shallots are tender, add the Port and simmer until reduced by half.  Return pork to sauce and coat on all sides.  Serve with Chive mashed potatoes and braised Swiss Chard.  Drizzle the sauce on the filets and the potatoes.