Rosemary-crusted Pork Tenderlon with Red Wine Reduction Sauce

My seasoning included one teaspoon each of salt and ground black pepper, half teaspoon each of paprika and chili powder. Mix together all these spices and rub thoroughly onto the meat. The pork is about 350 grams and about two inches thick. Then roll the pork on rosemary leaves. Make sure that most of it is covered by the herb. Leave in the fridge overnight.

You can prepare the sauce ahead of time. Simply sautee 8-10 pieces of shallots in two tablespoons of butter and one tablespoon of olive oil over low fire. Cook until the shallots are soft. Pour in 1.5 cup of red wine (I used Penfolds cabernet sauvignon, but definitely you can use any red wine your prefer) and 1.5 cup chicken stock. Simmer over very low fire until it is reduced into half. Season with a little salt and pepper.

Here's how we cook the meat. Remove the pork from the fridge and keep at room temperature. Once ready, coat a nonstick pan with olive oil, about two tablespoons. Once hot, fry one side of the pork over low-medium fire. Cover the pan. Cook each side for about three to four minutes. You can pinch the meat with your thumb to know if the center is still raw. If it feels very soft, it's still uncooked.

Once cooked, cover the meat with foil and let it rest for about 7-10 minutes before slicing. Slice the meat diagonally to make appear the pieces larger. Pour the warm wine sauce over it before serving.

Happy eating!

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