Pan Roasted Pork Tenderloin
- 2 lb. pork tenderloin
- 1 tablespoon butter
- 1 tablespoon oil
- Sprig or 2 of thyme
- 2 peeled garlic cloves
- 1/4 cups chopped shallots
- Salt and pepper to taste
- 1/3 cups red wine
- Wash pork under cold running water; dry with paper towels.
- Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat. Turn to medium high and let butter foam a little. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.
- Brown tenderloin all around about 5 minutes. Add some chopped shallot, salt and pepper. Swish around 30 seconds. Turn heat to high and add 1/3 cup red wine; scrape residue. Put heat on lowest possible setting, cover. Roast 45 minutes. Turn meat half-way through.
- Remove tenderloin to cutting board.
- Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken. Slice meat and pour sauce over.