Sauce for Pork Tenderloin

The last time I cooked for the lodge, I made a sauce for the pork loin that everyone was crazy about.  I used an ingredient I would not typically recommend, because it’s too processed and industrial, even in some of the best forms.  However, because I would make this infrequently, and it’s no different than going out to eat, I can rationalize it!

Sauce for Pork Tenderloin

Ingredients

  • 3 TBSP butter
  • 15 sage leaves, chopped
  • 2 tsp finely chopped rosemary leaves
  • 1/2 cup dry white wine
  • 1 cup cream
  • 1 TBSP dijon
  • 1 pkt liquid concentrated beef stock
  • 1 clove garlic

Instructions

  1. In a pan, heat butter and add sage and rosemary. Saute on low for a couple minutes. Then add wine and raise heat to medium and reduce until only a couple tablespoons of wine remain.
  2. In another pan, heat cream, dijon, stock, and garlic. Just before cream comes to a boil, remove garlic. Stir cream mixture into butter mixture.
  3. If you have pan drippings from tenderloin, pour some in the sauce.
  4. To make sauce for beef tenderloin, omit sage.
http://www.centexcooks.com/sauce-for-pork-tenderloin/