Easy Pork Tenderloin Steaks with…
….Red Wine Balsamic Glaze is…
…not complicated. It is a snap! And,, you can easily multi task and put together the veggies along with Pork Tenderloin Steaks in under 30 minutes.
Put two skillets on the stove. One at medium and one at medium high. Eyeball enough olive oil in each to barely cover the bottoms.
We had some pearl onions leftover from a big batch of caramelized pearl onions that I had made for some family guests.
We always have baby carrots and frozen peas so that’s what we’re going to put together along with the Pork Tenderloin Steaks.
No cleaning or peeling necessary.
Just put them in the skillet set at medium. Sprinkle a little salt and pepper and toss or gently stir a few times as they cook.
With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.
About 3-5 minutes a side depending on how well done that YOU like them.
Still soft to a finger poke is rare – starting to get firm is medium and firm is well done.
With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.
When the second side is almost done add the red wine and the balsamic vinegar. Bring the liquids up to a fast simmer and reduce the heat just enough to maintain the simmer.
Let the liquid reduce a little and add the peas to the carrots and onions.
Toss the veggies a few times and as soon as the peas are warm the wine balsamic mixture will have reduced a little and…..
…your Pork Tenderloin Steaks are ready to serve. Spoon some of the liquid on the steaks and enjoy!!
Pinot Noir works real well for the glaze and the rest of the bottle goes along great with your Pork Tenderloin Steaks.