Impress your guests with a restaurant-quality pork tenderloin cooked to perfection, served with a silky red wine sauce and crispy, golden pomme boulangère.
This pork tenderloin recipe shows you exactly how to create a gourmet dinner at home that is juicy, tender, and full of flavor.
In this video, you’ll learn how to cook pork tenderloin like a chef, prepare a rich red wine sauce, and make classic French-style pomme boulangère with a crispy top and soft center.
Ingredients
For the pork tenderloin:
1 pork tenderloin (approximately 600–700 g)
Salt and pepper, to taste
Extra virgin olive oil
For the red wine sauce:
200 ml full-bodied red wine (such as Chianti or Merlot)
100 ml beef stock
1 teaspoon honey
1 teaspoon balsamic vinegar
Cold butter, as needed
Salt and pepper, to taste
For the pomme boulangère:
800 g yellow-fleshed potatoes, thinly sliced
2 medium onions, finely sliced
½ glass white wine
200 ml beef stock
Butter and oil, as needed
Salt, pepper, and a pinch of nutmeg
Method
Pomme Boulangère
Prepare a buttered baking dish and layer slices of potatoes with onions. Season with salt, pepper, and a pinch of nutmeg. Pour a little stock over the layers and add small pieces of butter. Continue layering until all ingredients are used, finishing with butter on top. Cover with foil and bake until the potatoes are tender. Remove the foil and bake briefly to brown and crisp the top.
Pork Tenderloin
Season the pork with salt and pepper on all sides. Heat a little olive oil in a large pan and sear the tenderloin until golden brown on all sides. Transfer to a preheated oven at 200°C and cook until the internal temperature reaches about 60°C. Let the meat rest, covered with foil, for a few minutes before slicing.
Red Wine Sauce
In the same pan used for the pork, pour in the red wine, balsamic vinegar, and honey, and simmer over medium heat until reduced by half. Add the stock and reduce further until the sauce reaches a syrupy consistency. Strain if a smooth texture is desired. Finish by stirring in cold butter to make the sauce glossy and velvety. Adjust seasoning with salt and pepper.
Plating
Slice the pork into medallions about 2 cm thick. Arrange the pomme boulangère alongside the medallions and drizzle the red wine sauce over the pork or serve it on the side. Serve immediately.
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