CREAMY PORK TENDERLOIN...MERRY CHRISTMAS FROM NY✨🍽️ #Shorts

Creamy, dreamy, and absolutely delicious 🥂🎅 This pork tenderloin is the star of your Christmas spread ✨🍽️ Simple to make, impossible to forget! Alberto Marcolongo and Bilena Settepani❤️❤️ Ingredients: ● 1½ pounds pork tenderloin (700g) ● ⅓ cup honey (100ml) ● Fresh thyme, to taste ● 2 garlic cloves, minced ● 10 shallots, halved lengthwise ● 2 carrots, sliced ● 1¼ cups balsamic vinegar (300ml) ● ½ cup butter (100g) ● 4 cups heavy cream (1 liter) ● Fresh sage and rosemary, for marinating ● 1 lemon, zested ● Salt and pepper, to taste Instructions: 1. Marinate the Tenderloin: Clean the pork tenderloin and marinate with sage, rosemary, lemon zest, minced garlic, salt, and pepper. Set aside. 2. Prepare the Shallots: Wash and cut the shallots in half lengthwise. Heat a pan, add honey and a pinch of salt, and let it sizzle. Place the shallots cut-side down in the pan and caramelize until golden. 3. Deglaze with Balsamic: Once the shallots are golden, deglaze the pan with balsamic vinegar. Cook until the shallots are tender, then remove them from the pan. 4. Make the Sauce: Add heavy cream to the same pan and stir to create a rich balsamic cream sauce. 5. Cook the Pork: Sear the marinated tenderloin at high heat until browned on all sides. Roast in the oven until fully cooked (145°F internal temperature). Let the meat rest for at least 10 minutes before slicing. 6. Assemble and Serve: Slice the pork tenderloin and serve with the caramelized shallots and balsamic cream sauce. Garnish with thyme and roasted carrots. #recipe #giallolovesitaly #pork #christmas #christmasrecipe