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
- 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
- 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.
- In another pan, heat cream, dijon, stock, and garlic. Just before cream comes to a boil, remove garlic. Stir cream mixture into butter mixture.
- If you have pan drippings from tenderloin, pour some in the sauce.
- To make sauce for beef tenderloin, omit sage.