Pork Fillet with a Port and Red Wine Reduction
Servings: 4 people
Calories: 810kcal
Ingredients
- 1 Pork Fillet tenderloin
- 1 Shallot banana, chopped finely
- 1 clove Garlic crushed but not peeled
- 1 sprig Thyme
- 175 ml Port
- 175 ml Red Wine
- 200 ml Chicken Stock
- 75 g Butter
Instructions
- Preheat the oven to 190°C, gas mark 5.
- Fry the shallots with the garlic and thyme in a little oil until the shallots are turning golden.
- Add the port and red wine and reduce by just over half.
- Add the stock and reduce again by half.
- Strain the sauce into a new saucepan and reduce a little more.
- Take the pan off the heat and stir in a knob of the butter to add sheen and depth to the sauce.
- Whilst you are reducing the sauce for the first time, season the pork fillet well with salt and pepper and then brown it on all sides in a frying pan that can be used in the oven.
- Add the remaining butter in knobs and put the pan in the oven. Cook for 25 minutes and then remove from the oven and baste with the juices. Rest for at least 10 minutes (15 is better) before carving.
Nutrition
Calories: 810kcal | Carbohydrates: 10g | Protein: 95g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 337mg | Sodium: 448mg | Potassium: 1951mg | Fiber: 1g | Sugar: 5g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 5mg