Pork Tenderloin with Madeira Garlic Sauce
This is an utterly delicious recipe for pork tenderloin! The pork is cut into medallions, peppered, seared and finished with a Madeira garlic sauce! You'll be surprised how easy it is to put together and how gourmet it tastes and looks!
Author: Ruth Guerri
Recipe type: Entree
- 1½ lbs of pork tenderloin
- 2 Tbs of freshly cracked black pepper
- 8 garlic cloves, peeled and smashed
- 1 cup of whole milk
- ½ tsp of kosher salt
- 1 Tbs of olive oil
- ¾ cup of Madeira wine (could use Marsala wine)
- 1 Tbs of butter
- Cut the pork tenderloin into 5- 6 thick slices, about 1½ ". Place the cracked pepper into a small bowl and either roll the edges of the pork in the pepper or sprinkle it on, pressing it in with your fingers.
- Now, place the garlic cloves in a medium sized saucepan, pour in the milk and the salt, bring to a boil, then reduce heat to a gentle simmer and cook for 25 - 30 minutes, the garlic will become very soft. Whisk until well combined.
- Heat the oil over high heat in a heavy skillet, cast iron if you have one. Place the pork in the skillet and cook for 3 - 4 minutes until nicely browned, turn and cook the other side for 3 - 4 minutes, then remove to a plate, keep warm.
- To the same skillet, add in the wine and scrap up the llittle bits, add the garlic/ milk mixture and whisk until very smooth, taste and add salt if needed,it's ok to have little pieces of garlic.
To serve, plate the pork tenderloin and spoon on the luscious sauce!