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Sherry-braised shallots with tenderloin roast
Looking for an easy yet impressive side dish for your next dinner party? Check out our slow-cooked shallots braised with pork tenderloin roast.
SERVES
4
Ingredients
Sherry-braised Shallots
- 8 small shallots
- 1 cup (240 ml) sherry vinegar
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) dry sherry
- 1/4 cup (60 ml) sugar
- Salt and pepper, to season
- 1/4 cup (60 ml) butter, cold and cubed
Tenderloin Roast
- 1 1/4 pound (567 g) tenderloin roast, center-cut, trimmed
- Salt and pepper, to season
- 2 tablespoons (30 ml) vegetable oil
- 1/2 cup (120 ml) butter
- 2 whole garlic cloves, peeled
- 2 sprigs thyme, plus more for garnish
- Flakey sea salt, to garnish
Directions
Sherry-braised Shallots
- Peel shallots. Cut off the very tip and base, leave whole.
- In a small saucepan, combine the shallots, sherry vinegar, red wine vinegar, sherry, sugar, salt, and pepper, and bring to a gentle simmer over medium heat.
- Continue simmering for 60-75 minutes, until shallots are soft, and vinegar has reduced to a syrup.
- Before serving, remove from heat and swirl in butter a few bits at a time to make a glaze.
Tenderloin Roast
- Preheat oven to 375° F (190° C).
- Allow roast to come to room temperature. Season well with salt and pepper.
- Heat oil in a cast-iron skillet over medium-high heat.
- Sear the roast evenly, one to two minutes per side, until well browned.
- Reduce heat to medium-low and drain the oil out of the pan.
- Add the butter, garlic, and thyme to the pan and start basting on one side for 3 minutes, then flip, and baste for 3 minutes more, until cooked through but still quite rare.
- Remove from pan, transfer to oven and roast for 10 minutes to an internal temperature of 135° F (60° C).
- Remove from oven, tent with foil, and let rest for 15 minutes before serving.
Serve
- Slice the roast into four portions, present with the shallots.
- Add a bit of the sherry reduction and the basting butter to the plate.
- Garnish with fresh thyme leaves and flakey sea salt. Serve and enjoy!
