How to Make a Pan Sauce
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- 1-1/2 pounds pork tenderloin
- Salt and black pepper
- 1-1/2 tablespoons Schnucks vegetable oil
- 3 tablespoons chopped shallots
- 1/3 cup Port
- 1/2 cup chicken broth
- 1/3 cup dried tart cherries or dried cranberries
- 2 tablespoons Schnucks unsalted butter
- Preheat the oven to 400°F.
- Trim the silver skin from the tenderloin and pat the meat dry with a paper towel. Generously season with salt and pepper.
- Place a large, heavy bottom, oven-proof skillet over medium-high heat on top of the stove. Add oil to the skillet and once oil is heated add the tenderloin, which should sizzle when added to the skillet, turning the meat until all sides are golden brown about 2 minutes per side. When the tenderloin has thoroughly browned, put the skillet in the oven and finish cooking, about 9 to 12 minutes, or until an internal temperature of 145°F.
- Wearing an oven mitt, carefully remove the skillet from the oven and place pork on a plate and tent with foil.
- Place the hot skillet over medium heat on the stove-top and add the chopped shallots. Sauté until shallots start to soften, 1 to 2 minutes. Add Port and deglaze the skillet, scraping up any brown bits left from the pork cooking. Simmer until the Port is reduced by half; add chicken broth and the cherries.
- Continue to simmer until cherries plump and sauce begins to thicken, 3 to 4 minutes. Add any juice that has exuded from the resting pork and turn off the heat. Stir in butter, 1 tablespoon at a time, sauce should thicken as the butter melts, taste and season with salt and paper.
- Cut pork on the diagonal into one-inch slices. Arrange on serving platter and spoon the sauce over the pork.
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