Pork Tenderloin with Port Wine Reduction

Pork Tenderloin with Port Wine Reduction
Roasted pork tenderloin is transformed into a special-occasion dish with a glossy port wine reduction.
The pork stays tender and juicy while shallots, stock, herbs, and port create a rich sauce with just enough sweetness to balance the savory meat.

Ingredients

For the Pork

2 pork tenderloins, about 1–1¼ lb each
Kosher salt
Freshly ground black pepper
1 tbsp neutral oil
1 tbsp unsalted butter
2 sprigs fresh thyme
1 garlic clove, lightly crushed

For the Port Wine Reduction

1 small shallot, finely minced
1 cup ruby port
1 cup beef or veal stock
1 tsp fresh thyme leaves
1 tsp Dijon mustard, optional
2 tbsp cold unsalted butter
Salt and freshly ground black pepper, to taste

Directions

Remove the pork from the refrigerator about 20–30 minutes before cooking.
Trim away any silver skin.
Season generously with salt and freshly ground black pepper.
Preheat the oven to 400°F / 205°C.
Heat a heavy oven-safe skillet over medium-high heat.
Add the oil and sear the pork on all sides until deeply browned, about 5–6 minutes total.
Add the butter, thyme, and crushed garlic.
Spoon the foaming butter over the pork for about 30 seconds.
Transfer the skillet to the oven.
Roast until the center reaches approximately 140–145°F.
Transfer the pork to a cutting board, loosely tent with foil, and rest for 8–10 minutes.

Make the Port Wine Reduction

Pour off excess fat from the skillet, leaving the browned bits behind.
Return the skillet to medium heat and add the shallot.
Cook for about 1 minute, until softened.
Add the port and scrape up the browned bits from the bottom of the pan.
Simmer until the port has reduced by about two-thirds and becomes slightly syrupy.
Add the stock and thyme.
Continue simmering until the sauce lightly coats the back of a spoon.
Stir in Dijon mustard, if using.
Remove the pan from the heat.
Whisk in the cold butter a little at a time until the sauce is glossy and smooth.
Taste and adjust the seasoning.
Slice the rested pork into medallions and spoon the port reduction around and lightly over the meat.

Chef’s Tip

Pork tenderloin is very lean, so the key is not overcooking it. Pull it from the oven once it reaches the proper temperature and let carryover heat finish the job while it rests.

For the sauce, add the cold butter off the heat. That gives the reduction a silky, restaurant-style finish instead of allowing the butter to separate.

🍷 Pairings & Kitchen Essentials

🍷 Wine Pairing
Chef’s Pairing

Pinot Noir,
Merlot
Syrah

Chef’s Note
Pork tenderloin is very lean, so the biggest mistake is overcooking it. Sear it well for color, roast only until the center reaches about 140–145°F, then let it rest before slicing. For the port reduction, finish with cold butter off the heat to give the sauce that smooth, glossy restaurant finish.

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