Finishing shot: Roasted pork tenderloin with root veg and fingerling potato

Roasted pork loin with white wine pan sauce, herbed organic fingerling potatoes, roasted celery root and radish.

Roasted pork tenderloin with white wine pan sauce

It's still roasting season out here in the Great Northwest; Winter doesn't seem to be done with us quite yet. My solution? Savory comfort food that warms the home and belly. This dish combines a mellow yet deliciously well seasoned pork tenderloin with a creamy decadent sauce. Bring it on, Winter.

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Ingredients

• 2 small pork tenderloins (cooks a little faster and more tender than the huge one)
  
• Olive oil
  
• Salt
  
• Pepper
  
• Granulated garlic
  
• Dijon mustard
  
• Herbs de province
  
• Tarragon
  
• Beef stock
  
• Flour (omit for gluten-free)
  
• Butter (I used a homemade "compound butter". I take a good organic butter, soften it, add chopped fresh herbs, then roll it into a tube shape in parchment, refrigerate, and use as needed. I like a mixture of thyme, rosemary and oregano. It preserves the herbs for weeks, and the butter absorbs all the wonderful flavor. A million uses!)
  
• Dry white wine (as I mentioned in making ratatouille, I go for a dry pinot gris or grigio. (It will give the already flavorful sauce an acidic kick - which is key for bringing brightness to a sauce with a bit of butter.)

Total time? About an hour and 15 minutes. More than half of that is prep and let sit and chill time.Prepping the loin You will have a half an hour - or more, after prepping. This makes for a perfect opportunity to pull some side dishes together, turn on some music, or call Mom ;) Sear all sides of the loins on high heat - no seasoning. Then, rub with a good coating of the Dijon. You will get some curious and awkwardly interested looks from your significant other. Then sprinkle on the salt, pepper, tarragon, garlic, herbs de province, and let chill in the fridge for a half an hour. This could easily be done the night before, 2 hours before....but a half hour is the magic spot for the flavors to awaken. After your loin has sat in the fridge, let it pre-funk on the counter by coming to room temperature. Cooking the loin Preheat your oven to 375. I like to preheat the oven with the pan i will be cooking in already in it (minus the meat). This way everything is nice and ready. Why stick a cold pan in a warm oven? Once preheated, oil your pan lightly, add the loin, and bake for about half an hour or so - depending on the cut of your pork loin. I like the finger test approach. It hasn't failed me yet! I go for a mid rare, as it will cook a bit more once pulled out of the oven to rest. Sauce base I start with a basic brown sauce base, but made thick. It's handy to make a few cups at a time and keep in the refrigerator - just a couple of spoonfuls makes for the start of a good pan sauce. To make the base, melt 2 tablespoons of compound butter in a small pot, and add 3 heaping tablespoons of flour. Cook this off til the flour turns a golden color, stirring often with a whisk. (Look at us making roux!) Then add the stock, keep whisking, and as it simmers together it will thicken. Salt and pepper lightly, and set aside. This can be done while the loin is still in the oven. Multitasking! Final sauce and plating While your loin is resting from it's amazing journey to becoming a delicious meal for you, we can pull together the final sauce. Transfer the loin to a cutting surface and place the pan over medium high heat. We are going to use all the love it left behind in the pan! Once the pan has heated up, deglaze with a cup of the pinot, and a pat of compound butter. The butter will help add a nice sheen and unctuous mouthfeel. Let this simmer together for a few minutes, while the alcohol cooks off. Add a couple of spoonfuls of the sauce base, and whisk together. You may want to salt and pepper here - don't be shy, taste and see! The sauce should be thin (we aren't making gravy), but it should have a sexy body. You may even be tempted to sneak off and find a place where you can eat just the sauce by itself. For a gluten-free version, just omit the base. Instead, add a healthy cup of beef broth, and that extra butter that would have been roux. Reduction may take a little longer, but it's worth it! Slice the loin, drizzle with sauce and serve! It's great garnished with parsley or fresh rosemary. Whomever is lucky enough to share it with you will be happy you did. And, if it's all for you? Well...aren't you lucky.... What Winter?