Chef Katie Mitzel's Pipestone Pork Tenderloin
Why I Love This Recipe
Backcountry lodges are a mountain lovers haven. Among the most spectacular and well known is Skoki Lodge. Nestled in the Rockies of Banff National Park, Skoki offers not only some of the best backcountry adventure in the world, but also a gourmet meal plan TO DIE FOR.
No wonder the Prince William and Princess Kate took their Canadian vacation there! Here is one of Chef Katie's famous recipes she served the Royals: her pipestone pork tenderloin.
Ingredients You'll Need
SERVES: 6 to 8
4 pork tenderloins (the smaller ones are better; 8-12 oz, 226-340 g each)
1 cup (250 mL) red wine
1 cup (250 mL) olive oil
½ cup (125 mL) balsamic vinegar
1 cup (250 mL) soy sauce
¼ cup (60 mL) packed brown sugar
4 garlic cloves, crushed
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) each oregano, thyme, marjoram, basil and rosemary
freshly ground black pepper to taste
½ cup (125 mL) heavy cream
1 cup (250 mL) sour cream
Directions
“Since pork tenderloin is very low in fat, I don’t ever feel bad about enjoying a little cream sauce now and again to balance this out! Pork is also very flavourful and tender but can easily be overcooked, so it is important to cook it at high heat, as lower temperatures tend to dry it out quickly. A meat thermometer is very useful for a variety of reasons, and with pork you want to ensure the inside temperature is 155-165° F. The meat should remain juicy with a pale pink colour.” Katie
your brown sugar, garlic, Dijon mustard and all of the spices, including the pepper.
2. In a shallow baking dish, lay out the tenderloins and pour all of the marinade overtop, making sure to use all of the herbs and spices. Cover with plastic wrap and leave in the refrigerator for up to 48 hours. This pork is best left for as long as possible, and I think 2 days is plenty of time to allow for a pretty thorough infusion.
3. Preheat your oven to 350°F. Remove the tenderloins from the marinade and place in a clean baking dish large enough for them to cook independently of one another. Put on the middle rack in the centre of the oven.
4. In a large pan on medium heat, reduce your marinade slowly, whisking occasionally and adjusting the heat to maintain a constant simmer just under a boil. This usually takes as long as your pork does to cook, so the timing is always perfect.FW_tip_pipestone
5. After 15-20 minutes of reducing, whisk in your heavy cream and then the sour cream. If the sauce appears to separate, don’t panic; some vigorous and consistent whisking will always bring the elements back together, and then you can continue to reduce until it becomes thickened and the flavours exceptional.
6. Remove your pork tenderloin from the oven when the internal temperature has reached 155°F, or when the juices run clear. This should be accomplished at the 45-50 minute mark on your timer.
7. On a cutting board, slice the tenderloin with a chefs knife into nice, evenly cut medallions (about 1/2 inch thick). Spoon the pan-reduced marinade over the top and serve, plattered or plated, as you like.
