Wisdom of the Elders - Pork Tenderloin in Elderberry Sauce

I mentioned that I had something special planned for a few of the Elderberries I picked last week.  So I dug out my "super secret squirrel" cookbook and thumbed through the pages until I found what I was looking for.  It's been awhile since I have indulged in this sort of dinner time decadence.  But it was well worth the wait. 

I use this Herb Seared Pork Tenderloin Recipe a lot; alone as well as with several sauces.  One of my favorites is a Huckleberry sauce, but I am going to focus on the Elderberries this time. It's a lightly tart yet robust sauce that also works well on Venison too.  In fact, it's utterly AWESOME on Venison... Alas, I must make due with Pork Tenderloin, as Venison is a little beyond my reach right now.

To accompany this dish, I would suggest roasted golden beets.

Herb Seared Pork Tenderloin in Elderberry Sauce

Printable Recipe
1 Pork Tenderloin (approximately 1.25 lbs)
1 TB Dried Lemon Thyme
1 tsp Dried Rosemary
1 tsp Granulated Garlic
1 tsp Kosher Salt
1/2 tsp Black Pepper
Zest of 1 Lemon
Olive oil

Remove the silver-skin from the tenderloin then dry it with a paper towel.

In a small bowl, combine the Lemon Thyme, Rosemary, Granulated Garlic, Salt, Pepper and Lemon Zest; tossing to mix well.

Rub the Pork Tenderloin with Olive oil.

Rub the Tenderloin with the herb mixture.

Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, start the elderberry sauce.

After chilling the tenderloin, begin heating olive oil in an oven proof pan over medium flame and preheat the oven to 400 degrees.

Add the Tenderloin and sear on all sides.

Move the Tenderloin, pan and all, to the oven and roast for 15-20 minutes or until the internal temperature reaches 155 degrees.

Remove from oven and tent with foil for 10 minutes to allow the tenderloin to continue cooking (it should reach 165).

Slice into medallions with a carving knife and serve with the warm Elderberrry sauce, below.

Elderberry Sauce

1/2 cup Pinot Noir
1 cup Elderberries, divided
2 shallots, minced
1 TB Red Wine Vinegar
1 clove Garlic, minced
6 oz Demi-Glace
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
2 TB Butter
1/2 tsp Lemon Thyme

Place Pinot Noir, 1/2 cup of the Elderberrries, Shallot, Red Wine Vinegar & Garlic in a small sauce pan, simmer over low heat until reduced to 1/4 cup.

Strain sauce, then return to the pan.

Add the Demi-Glace and the remaining 1/2 cup of Elderberries.

Simmer over low heat until reduced to 3/4 cup.
Finish the sauce by whisking in the Butter and the Lemon Thyme.

Serve over sliced tenderloin medallions.

Mangia!!
~~
Oh, in case you were curious....

This is my personal cookbook... 

Filled with all sorts of "stuff" and "things"  ;)

Stay Hungry!

Salad of Champions

I am definitely an omnivore, I love meat. But I do have to admit that when the mercury begins to rise, I tend to eat a lot more cold foods. Yes, I am talking about what a lot of people refer to as "Rabbit Fodder". But this salad is sure to make even a hard core carnivore a happy camper. I sometimes jokingly refer to this as "MAN salad". Yes, it has that green stuff (arugula) but it's at least partially covered by grilled meat, cheese and nuts, so it can't be all bad. I THINK I originally found this recipe on the George Foreman grill site... However, like usual, I have taken a few liberties over time.

Maple Balsamic Grilled Pork Tenderloin Salad

3 TB Grade B Maple Syrup (Grade B has more flavor than Grade A Dark Amber)
1 1/2 TB Balsamic Vinegar (You can use the 2 leaf salad type)
1 1/2 TB Extra Virgin Olive oil1 1/2 TB very finely minced shallot
1 clove of garlic, crushed1 tsp Marjoram
1/2 tsp Basil
1/4 tsp Oregano1/4 tsp Thyme
1/4 tsp Ground Coriander
1 tsp Orange or Lemon Zest
1/2 Tsp Kosher salt
1/2 Tsp freshly ground Green or Black Peppercorns
1 Package of pork tenderloin (they are usually about 1 1/2 - 2 lbs and contain 2 tenderloins)Arugula
3 oz Gorgonzola Cheese3 oz Toasted Pine nuts

Add maple syrup, balsamic vinegar, oil, minced shallot, herbs, spice, zest, salt, and pepper in a zip lock freezer bag, seal it & shake the heck out of it until mixed.

Trim the silver skin and visible fat from tenderloin using sharp thin blade or boning knife. (That is the membrane that I am pulling aways from the meat)

Slice into 1/3 - 1/2-inch slices. (It is very important that all the slices be the same thickness).
Toss the pork slices in the maple balsamic marinade and let stand for 20 minutes.

While the pork marinates, preheat your Grill pan on medium high heat.

I you have an infrared thermometer, you're looking for about 400°.
When the grill is hot, remove pork slices from the marinade and arrange on the grill, turn after 3 1/2 - 4 minutes and grill for 3 more minutes.
If working in batches, make sure to foil tent your cooked slices, as this is best served warm.

Serve on a bed of Arugula or Mixed Baby greens sprinkled with a small amount of Crumbled Gorgonzola and toasted Pine nuts.

Mangia!!
~~