I use this Herb Seared Pork Tenderloin Recipe a lot; alone as well as with several sauces. One of my favorites is a Huckleberry sauce, but I am going to focus on the Elderberries this time. It's a lightly tart yet robust sauce that also works well on Venison too. In fact, it's utterly AWESOME on Venison... Alas, I must make due with Pork Tenderloin, as Venison is a little beyond my reach right now.
To accompany this dish, I would suggest roasted golden beets.
Herb Seared Pork Tenderloin in Elderberry Sauce
1 Pork Tenderloin (approximately 1.25 lbs)
1 TB Dried Lemon Thyme
1 tsp Dried Rosemary
1 tsp Granulated Garlic
1 tsp Kosher Salt
1/2 tsp Black Pepper
Zest of 1 Lemon
Remove the silver-skin from the tenderloin then dry it with a paper towel.
After chilling the tenderloin, begin heating olive oil in an oven proof pan over medium flame and preheat the oven to 400 degrees.
Elderberry Sauce1/2 cup Pinot Noir
1 cup Elderberries, divided
2 shallots, minced
1 TB Red Wine Vinegar
1 clove Garlic, minced
6 oz Demi-Glace
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
2 TB Butter
1/2 tsp Lemon Thyme
Place Pinot Noir, 1/2 cup of the Elderberrries, Shallot, Red Wine Vinegar & Garlic in a small sauce pan, simmer over low heat until reduced to 1/4 cup.
Finish the sauce by whisking in the Butter and the Lemon Thyme.
Oh, in case you were curious....
Filled with all sorts of "stuff" and "things" ;)