This one has a long name but it’s not as complicated as it sounds. My baby decided the night before, that 2am was a good time to stay up for an hour and a half. She’s going through this stage where she absolutely loves to jump. I hold her under her arms and she jumps and jumps…and jumps some more. That’s what she wanted to do until 3:30 in the morning. I’m going to have Madonna arms soon! So when dinnertime rolled around I wasn’t feeling that energetic. I figured I’d just fry up some pork, nuke some potatoes and that would be that. But I had already gone through my Cook’s Illustrated Cookbook earlier in the day and knew the shallot sauce was probably amazing. Pan sauces aren’t that difficult or time consuming to make. So I dragged my butt to the kitchen and whipped this up. The original C.I. recipe was for two 16 ounce pork tenderloins but I used pork tenderloin steaks/cutlets instead and halved the sauce recipe. I just pan fried the pork, then made the sauce in the same pan and it was sweet, tangy and delicious but the mustard and rosemary mellowed the vinegar somewhat so it has a nice balance. Definitely a go-to recipe. I baked some potatoes as a simple side. Rosemary roasted potatoes from the Jamie Oliver recipe would probably be really good to try next time.
Shallot-Balsamic Sauce with Rosemary and Mustard
4 tbsp unsalted butter, cut into four pieces
2 shallots, sliced thin
2 tbsp water
1 tsp packed brown sugar
3/4 cup balsamic vingegar
1 tsp chopped fresh rosemary
1 tbsp Dijon mustard
Salt and Pepper
Cook the pork to your liking and remove from pan. Add one tbsp of butter to the still hot skillet ; when melted, stir in shallots, water and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and carmelized, 7-10 minutes; set skillet aside off heat.
Set skillet over medium-low heat and add vinegar; simmer, scraping bottom of skillet with wooden spoon to loosen any brown bits, until mixture is slightly thickened, 5-7 minutes. Add rosemary and any accumulated juices from the pork; continue to simmer until syrupy, and reduce to about 1/3 of a cup, about 2 minutes longer. Off heat, whisk in mustard and remaining butter, 1 piece at a time. Season with salt and pepper to taste.