Roasted Pork with Holiday Jam Pan Sauce
2 pork tenderloins, about one pound each, trimmed of silver skin
oil for pan
1/2 cup ruby port
2 cups chicken stock
1 sprig each of fresh thyme and rosemary
1/2 cup American Spoon
2 tablespoons cold butter
salt, pepper, and red wine vinegar to taste
Cook time: 50 minutes
Preparation time: 45 minutes (to bring meat to room temp)
1. Generously season the pork with salt and pepper. Rest at room temperature for about 45 minutes. Heat oven to 350 degrees.
2. Add oil to a large, oven-proof sauté pan and place over medium-high heat. Add the tenderloins and sear on each side until golden and caramelized, about 2-3 minutes. After searing, place the pan in oven and roast until cooked to your preference, about 20 minutes for medium.
3. Remove pan from the oven. Transfer pork to a wire rack, tent with aluminum foil, and let rest. Return the skillet to medium-high heat. Add port and cook till reduced by half. Using a whisk or wooden spoon, scrape up all the caramelized bits left in the pan from roasting. Add the chicken stock and herbs. Bring to a boil and let reduce for about 5 minutes.
4. Lower heat to medium and whisk in the Holiday Jam. Remove pan from heat, add butter, and whisk to emulsify the sauce. Remove the herb sprigs and season to taste with salt, black pepper, and a splash of red wine vinegar. Reserve in a warm place till ready to serve.
5. Slice the pork and serve with the pan sauce and your favorite side dishes.