Before getting on with this week’s post, I’d like to take this opportunity to wish all of you wonderful readers a happy and safe holiday season and the best new year ever! Thank you for being a part of my life and sharing my joy of food with you.
Roasted Pork Tenderloin with Port Wine Sauce is the start of this simple dinner fit for company. So much so that this is our Christmas dinner along with Orange Ginger Green beans, roasted red potatoes, brioche rolls and finishing with individual banana caramel tarts topped with rum pastry cream and crushed pralines.
This reduction sauce can be made days ahead of time. Its complex flavors are perfect with the simply roasted meat. The green beans can be blanched, shocked and stored in the fridge several hours ahead of time. Sear the tenderloin just before the guests arrive and your ready to enjoy your own party. The New Red Potatoes are simply cut in half, splashed with olive oil and sprinkled with salt and pepper. Roasted until golden and crispy, this is the ideal accompaniment to this dinner.
One last note. When I had the retail store, people always asked how we got our pork so tender and juicy. By roasting the meat to 145 degrees and letting it rest, it will slightly pink when cut. That is how it should be. Overcooking pork is no longer necessary.
This dinner serves 4.
Port Wine Sauce
1 cup port wine
3/4 cup orange juice, strained
3 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon Dijon
1 tablespoon fresh ginger
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/3 cup chicken broth
1/4 cup brown sugar
1/8 teaspoon red pepper
1 1/2 teaspoon cornstarch
2 teaspoons water
In a medium saucepan, combine the port wine, orange juice, honey, cider vinegar, Dijon, ginger, garlic, black pepper and chicken broth. 
Bring to a boil, 
reduce heat to a simmer and reduce the sauce by half. Strain the sauce.
Place the brown sugar and red pepper in a saucepan.
Add the strained sauce. 
Simmer to incorporate the sugar. Combine the cornstarch and the water; 
add to the sauce;
bring to a boil, stirring constantly. Cook for 1 to 2 minutes.
To make ahead: Prepare as above. Cover sauce directly with film and refrigerate. Reheat to serve.
Orange Ginger Green Beans
Bowl of Ice Water
1 pound green beans, tipped
2 tablespoon butter
1/2 cup chopped shallots
1 tablespoon finely chopped ginger
Zest from 1/2 orange (more or less to taste)
Place the bowl of ice water next to the burner. Bring a pot of water to a boil. Add the beans 
and cook for 5 minutes or more, depending upon degree of crispness desired. Immediately remove the beans and place in the ice water for several minutes. 
Remove the beans from the water and roll up in paper towels to dry.
Melt the butter in a saucepan. 
Add the shallots and ginger 
and sauté until the shallots are tender. Add the orange zest; 
then the beans. Toss to coat.
Serve immediately.
To Make Ahead: The beans can be blanched the day ahead. Under blanch slightly. Refrigerate. The shallots and ginger can be chopped early the day of serving. Wrap in plastic wrap and refrigerate. The same can be done with the orange zest.
Roasted Pork Tenderloin
2 – 1 pound pork tenderloins (or about 2 pounds total)
2 tablespoons vegetable oil
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and spray the foil. Set aside.
Have the butcher remove the sliverskin on the pork tenderloin or if you need to do it yourself, see Grilled Pork Tenderloin Two Ways . Pour the oil in a saute pan big enough to hold the tenderloins (or almost big enough). Sear the meat on one side, 
then turn it and sear it on the other side.
Place the seared meat on the baking sheet 
and roast for 15 to 10 minutes or until the temperature reaches 145 degrees. Tent loosely and let the meat rest for about 10 minutes. Slice and serve with the sauce.
Roasted Baby Red Potatoes
2 pounds baby red potatoes
Olive oil
Salt
Pepper
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and spray the foil.
Cut the potatoes in half, or quarters if they are large. 
Splash with olive oil and sprinkle with salt and pepper. 
Arrange the potatoes in a single layer on the pan. 
Roast the potatoes for 15 to 20 minutes or until crisp and brown. Turn the potatoes and finish roasting until tender, about 15 minutes more. Serve immediately.
