Shallot-Balsamic Sauce With Rosemary And Mustard
Makes 1⁄2 Cup, Enough For 1 Recipe Pan-Seared Oven-Roasted Pork Tenderloins
Ingredients
4 tablespoons unsalted butter, cut into 4 pieces
2 shallots, sliced thin
2 tablespoons water
1 teaspoon packed light brown sugar
3⁄4 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 tablespoon Dijon mustard
Salt and pepper
Instructions
- Immediately after placing pork in oven, add 1 tablespoon butter to still-hot skillet; when melted, stir in shallots, water, and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7 to 10 minutes; set skillet aside off heat.
- While pork is resting, set skillet over medium-low heat and add vinegar; simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits, until mixture is slightly thickened, 5 to 7 minutes. Add rosemary and any accumulated pork juices; continue to simmer until syrupy and reduced to about 1⁄3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.
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