Pork Tenderloin with Caramelized Shallot-Balsamic Sauce

• Preheat the oven to 375 °F. Heat oil in a large skillet over medium-high heat.
• Add the pork and sear, cooking until browned on all sides. Place in oven and roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 140°F, about 15 minutes.
• Remove from oven and tent loosely with foil allow to rest 5-10 minutes.

• In a small skillet over medium low heat, melt butter and add shallots and pinch of salt, lower heat to low and cover.
• Cook, stirring often until shallots are very soft. Remove cover and continue to cook stirring often until shallots are brown, about 15 minutes.
• Add balsamic and cook until evaporated and shallots are just starting to stick to pan again.
• Pour in chicken stock, bring to a quick simmer and then remove from heat. Using a stick blender puree until smooth. Adjust seasoning if needed.

• In a medium sauté pan over medium high heat, add olive oil, garlic, and broccoli rabe.
• Add a pinch of salt and pepper and stir using tongs to move garlic around so it doesn’t burn.
• Cover and cook for 1 Remove cover and stir once again. Lower heat and re-cover pan, allow to cook additional minute.

• Preheat the oven to 375°F and line a sheet tray with parchment paper.
• Use a fork to poke a few holes into the potatoes. Place potatoes on sheet tray, rub with olive oil, and sprinkle with salt and pepper.
• Bake about 1 hour, or until the potatoes are soft when pinched and the skin is crisp.
• Slice a slit in top of potatoes and pinch sides to open, top with butter, sour cream and chives.

On a warm plate, place your pork tenderloin, drizzle your shallot balsamic sauce over the top. Garnish with a spoonful of Broccoli Rabe and Yukon Gold Potatoes on the side. Serve immediately with a glass of Pinot Noir.