Post by chief_cook2 on Sept 22, 2005 5:24:24 GMT -6
Pork Tenderloin with Mustard Sauce
2 pork tenderloins (1-1/2 lb. total), trimmed
2 TB olive oil
5 TB unsalted butter
1 tsp. minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 TB Dijon mustard
2/3 cup heavy cream
1 tsp. finely chopped fresh basil leaves
1 tsp. finely chopped fresh parsley leaves
1 tsp. finely chopped fresh chives or 3 green onions, thinly sliced, for garnish
Preheat oven to 400º F.
Pat pork dry with paper towels and season with salt and pepper.
In a large heavy kettle heat oil and 4 tablespoons butter over moderately
high heat until hot but not smoking and brown pork on all sides.
Reduce heat to moderate and cook pork, covered, turning occasionally,
10 minutes. Transfer pork to a shallow baking dish and roast in oven until
a meat thermometer registers 155º F., for barely pink meat, 10 to 15 minutes.
While pork is roasting, add remaining tablespoon butter and shallot
to kettle and cook over moderate heat until softened.
Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced
by about half. Add cream and basil and simmer until thickened.
Stir in parsley and salt and pepper to taste.
Cut pork into 1/2" thick slices. Pour sauce over pork and
garnish with chives/onions.
2 pork tenderloins (1-1/2 lb. total), trimmed
2 TB olive oil
5 TB unsalted butter
1 tsp. minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 TB Dijon mustard
2/3 cup heavy cream
1 tsp. finely chopped fresh basil leaves
1 tsp. finely chopped fresh parsley leaves
1 tsp. finely chopped fresh chives or 3 green onions, thinly sliced, for garnish
Preheat oven to 400º F.
Pat pork dry with paper towels and season with salt and pepper.
In a large heavy kettle heat oil and 4 tablespoons butter over moderately
high heat until hot but not smoking and brown pork on all sides.
Reduce heat to moderate and cook pork, covered, turning occasionally,
10 minutes. Transfer pork to a shallow baking dish and roast in oven until
a meat thermometer registers 155º F., for barely pink meat, 10 to 15 minutes.
While pork is roasting, add remaining tablespoon butter and shallot
to kettle and cook over moderate heat until softened.
Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced
by about half. Add cream and basil and simmer until thickened.
Stir in parsley and salt and pepper to taste.
Cut pork into 1/2" thick slices. Pour sauce over pork and
garnish with chives/onions.