Thursday, June 16, 2011

Chef Jen DePalma's Roasted Pork Tenderloin with Dijon Demi Glace

Pork tenderloin, lean, mean juicy and pristine. Pork tenderloin has a melt in your mouth texture and is pretty fool proof. Just give the meat a quick sear on the stovetop then right into 425 degree for 20 minutes and you're done! I figure since the meat itself takes no effort to cook why not put some love into developing the perfect sauce to top off the dish. Today Who doesn't love a demi-glace? You know the end product of stock that is heavily reduced to syrup like consistency.
Demi-glace is super intense and a little goes a long way. Making a demi glace is an all day process, in restaaurants we let the stock reduce anywhere from 12-16 hours. Obviously not an easy task to recreate at home. Jen DePalma's sharing her super easy shortcut to a quick fix Dijon Demi-Glace that sure impress your guests and tastebuds.

Dijon Demi-Glace
1 cup of veal stock (beef or chicken stock is fine too)
1/2 cup of dry white wine
2 tsp of dijon mustard
1 tsp of redwine vinegar
1tbsp of flour mixed with 1 tbsp of butter

Begin by searing seasoned  pork tenderloin 3-5 minutes per side on stove top, then add 1/2 cup of white wine to pan (Deglaze- the technical term)
Place pork in 425 degree oven, cook 20 minutes or until internal temp reaches 160 degrees
Remove meat from pan and allow to rest before slicing
To pan juices add in veal stock and red wine vinegar- cook 2-3 minutes
Whisk in butter/flour mixture . * IT's very improtant to comine buter flour  before adding to pan the fat in the butter keeps the flour from becoming lumpy clumps in the sauce.
Whisk in dijon mustard, adjust salt and pepper , pour over sliced pork and enjoy!

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