2 pork tenderloins doubly delicious

The accompanying technique calls for salting the tenderloins just before tying them together, which also helps bind them.

Since the double tenderloin is thicker, allow about 25 minutes for it to finish roasting after searing it in an ovenproof skillet.

To finish it, deglaze the skillet with water or broth to scrape up the flavorful brown bits of meat, called the fond, and add to the sauce just before serving.

The combination of rich cream sauce and pork calls for a balanced wine with medium to medium-full body, such as Pinot Noir - a perfect pork partner.

Serve this dish accompanied by mashed potatoes or polenta and your favorite vegetable.

Sauce2 to 3 teaspoons olive oil6 tablespoons finely chopped shallots 3/4 to 1 teaspoon smoked paprika 3/4 cup dry, unoaked or very lightly oaked white wine1 1/4 to 1 1/2 cups low-sodium chicken broth (see Note) 1/4 teaspoon Worcestershire sauce1 1/2 cups heavy cream + more to taste-- Kosher salt and black pepper, to tastePork2 pork tenderloins, about 1- to 1 1/4 pounds each-- Kosher salt and black pepper, to taste-- Olive oil, as needed-- Chopped parsley, optional garnishFor the sauce:

Add enough oil to coat the bottom of a medium skillet, and place the skillet over medium to medium-low heat.

Add enough oil to lightly cover the bottom of a large-size ovenproof skillet over medium-high heat.

When you turn to the last unbrowned side, place the skillet in the oven; roast until the internal temperature reaches 140° on a meat thermometer, 12-15 minutes, depending on the thickness of the tenderloin.

Place the tenderloins on a cutting board, lightly tent with foil and let rest 5-10 minutes; slice to desired thickness.

[...] pour a little water into the pork skillet, bring to a boil, and cook, stirring, to dislodge the browned bits on the bottom; add to the sauce.

Per serving: 260 calories, 14 g protein, 3 g carbohydrate, 20 g fat (11 g saturated), 95 mg cholesterol, 61 mg sodium, 0 g fiber.

2 pork tenderloins, 1-1 1/4 pounds each-- Kosher salt and black pepper, to taste-- Butcher's string-- Olive oil or canola oil, as neededInstructions:

Turn the meat over to the other seam side and continue roasting until the internal temperature reaches 140° on a meat thermometer, about 12-15 minutes more, depending on the thickness of the doubled tenderloin.

Remove the meat to a cutting board, lightly tent with foil and let rest at least 10 minutes before slicing to desired thickness.