Tip : You can make this dish with pork tenderloin or veal tenderloin as well as venison loin.
Ingredients
- 1 whole Grilled Pork Tenderloin about 1 1/2 lbs
Madeira Sauce
- 1/2 cup Sauce Espagnole
- 2 tbsp Madeira wine
- 1/2 cup heavy cream
- 1/2 cup beef consommé (Campbell's)
- kosher salt and freshly ground black pepper
Vegetables and Garnish
- 10-12 stalks fresh asparagus or broccoli florets steamed
- 2-3 sprigs fresh parsley or thyme leaves finely chopped
Instructions
Gather all ingredients before starting the recipe.
Prepare Pork Tenderloin
- Prepare pork tenderloin and allow to rest for 10 minutes before slicing.
Madeira Sauce
- Combine 1/2 cup Sauce Espagnole, 2 tbsp Madeira wine, 1/2 cup heavy cream and 1/2 cup beef consommé (Campbell's) in a small saucepan and bring to a boil. Season with kosher salt and freshly ground black pepper, stir to combine and simmer gently for 15-20 minutes while preparing tenderloin.
Vegetables
- Trim 10-12 stalks fresh asparagus or broccoli florets and place in a microwave safe dish. Rinse under cold water, drain and cover with cling wrap. Cook on high for 2 - 3 minutes, or until crisp tender, drain and set aside until ready to serve.
Serving
- Place 5-6 spears of steamed asparagus or broccoli spears on a serving plate, top with 2-3 medallions of grilled pork tenderloin and drizzle with Madeira Sauce.
- Garnish with fresh chopped parsley or thyme leaves.