Pork Tenderloin with Port Sauce

Formulation:

  • 1 (2-pound) crimson meat tenderloin, trimmed and tied
  • 2 quarts crimson meat stock
  • 1 cup ruby port
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly cracked murky pepper
  • 1/2 cup unusual parsley leaves

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