Shallot-Balsamic Sauce with Rosemary and Mustard

Name: Shallot-Balsamic Sauce with Rosemary and Mustard
Yield: Serves 4 (Makes enough for 2 tenderloins)
Ingredients: 4 tablespoons, unsalted butter, cut into 4 pieces; 2 , medium shallots, sliced thin (about 1/2 cup); 1 teaspoon, light brown sugar; 2 tablespoons, water; 3/4 cup, balsamic vinegar; 2 teaspoons, chopped fresh rosemary; 1 tablespoon, Dijon mustard

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Appears in Cook's Illustrated November/December 2004

Pork

Quick

Sauces

SERVES4 (Makes enough for 2 tenderloins)

TIME30 minutes

Shallot-Balsamic Sauce with Rosemary and Mustard

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 ...

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