Roast Pork Tenderloin with Cabernet Reduction and Caramelized Onions
- RECIPE YEAR: 2013
- RECIPE BY: Shari Sarabi, Baci Cafe & Wine Bar
- YIELD: Serves 6
- PAIRS WELL WITH: Gustafson Estate Cabernet Sauvignon
This is a relatively quick and easy meal, and if you double the recipe, you can have one hearty dinner and a week’s supply of the best sandwich meat on the planet. We cook one up every week or so during harvest, and even if we don’t have time to get fancy with the onions and baguette, it’s still downright delicious. We simply haven’t found a better match for our Cabernet.
- 1 center-cut pork tenderloin, about 3 pounds, fat and silver skin removed
- 1/4 cup balsamic vinegar
- 2 tablespoons salt
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1 tablespoon freshly ground pepper
To prepare the pork tenderloin, place it in a shallow baking dish and let stand at room temperature for 15 minutes. Add the vinegar, salt, onion and garlic to the dish and coat the pork in the mixture. After 15 minutes, add the olive oil and pepper. Place the tenderloin and the marinade in a sealable plastic bag and refrigerate overnight.
Reduction, Caramelized Onions and Serving
- 1 cup olive oil, plus more as needed
- 4 large onions, cut into matchsticks
- 1 1/2 teaspoons sugar
- 2 tablespoons balsamic vinegar
- 1 bottle (750 ml) Gustafson Cabernet Sauvignon
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper, to taste
- 1 rustic baguette, sliced
The next day, prepare the caramelized onions: In a large sauté pan over low heat, warm the olive oil. Add the onions and cook, stirring occasionally, for 20 to 30 minutes. When the onions begin to brown, add the sugar and vinegar and continue to cook, stirring occasionally, until the onions are caramelized. Set aside. Preheat the oven to 425°F. Remove the pork tenderloin from the marinade, discarding the marinade. In another large sauté pan, warm a small amount of olive oil. Add the tenderloin and sear until lightly browned on all sides. Transfer the pork to a roasting pan and roast in the oven until an instant-read thermometer inserted into the thickest part of the meat registers 120° to 125°F, about 15 minutes. Transfer the tenderloin to a cutting board and let it rest for 15 minutes. Reserve the pan drippings. Meanwhile, prepare the Cabernet reduction: In a saucepan over medium heat, simmer the wine until reduced to one-third. Add 1 cup of the drippings from the pork roasting pan. Blend in the butter and season with salt and pepper. To serve, slice the tenderloin into thin strips and place them on slices of baguette. Top with the caramelized onions and Cabernet reduction.