Monday, October 26, 2009

Spiced pork tenderloin

Spiced pork tenderloin with champagne sauce

  • 1 pork tenderloin (about 1 pound)
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon dried Italian seasoning
  • salt & pepper
  • 1 cup champagne (white wine would work too)
  • 1/2 cup half and half
  • 1 tablespoon butter
Mix paprika, cayenne, Italian seasoning, salt and pepper in a large bowl. Place loin in bowl and coat well. In a hot pan with a little oil, sear loin on all sides then bake in oven for about 20 minutes at 375 degrees.

Remove pork from pan and allow it to rest. Using same pan, deglaze pan with champagne and let reduce to about half. Add in the half and half and simmer about a minute. Add the butter, then combine. Slice pork and serve with sauce on top.

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