Absolutely delicious pork dish with the perfect complementing sauce. The sauce is a three stage reduction that concentrates the flavors....I'm always asked for the recipe. Adapted from it's source: La Grillade Restaurant, Chiang Inn, Chiang Mai, Thailand
1½ hours | 1 hour prep
- 2 tablespoons vegetable oil
- 1 1/4 lbs pork tenderloins
- 2 tablespoons unsalted butter
- 2 tablespoons chopped onions
- 2 tablespoons chopped shallots
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup beef stock
- 1 cup whipping cream
- 2 tablespoons fresh lime juice
- Preheat oven to 400 degrees F.
- Heat oil in large skillet over medium high heat. Add pork and brown on all sides, turning frequently. Transfer pork to oven proof dish or skillet immediately place in oven and roast pork until cooked through, about 35 to 45 minutes.(If yours is a particularly thick Tenderloin, you make need to bake a little bit longer) Meanwhile, melt butter in same skillet over medium heat. Add onion and shallot and sauté 3 minutes, while scraping the bits left from the browning process. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper. 3
- Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve. OR, fan pork on plate and spoon sauce over.