Shallot-Balsamic Sauce with Rosemary and Mustard
Appears in Cook's Illustrated November/December 2004
WHY THIS RECIPE WORKS
A marriage of stovetop and oven cooking produced a flavorful and juicy pork tenderloin recipe. A pan sauce was a natural way to add flavor to the roast; the browned bits, or fond, left behind in the pan from the roast made the perfect base ...