| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Total pork tenderloin,, trimmed, (2 pieces) |
| 2 |
tb |
Olive oil |
| 5 |
tb |
Unsalted butter |
| 1 |
ts |
Shallot,, minced |
| 1/4 |
c |
Dry white wine |
| 2/3 |
c |
Chicken broth |
| 3 |
tb |
Dijon mustard |
| 2/3 |
c |
Heavy cream |
| 1 |
ts |
Fresh basil leaves,, finely chopped |
| 1 |
ts |
Fresh parsley,, finely chopped |
| 1 |
ts |
Finely chopped fresh chives |
INSTRUCTIONS
GARNISH
Preheat oven to 400 F. degrees.
1. Pat pork dry with paper towels & season with salt & pepper.
2. In a large heavy kettle heat oil & 4 tablespoons butter over moderately
high heat until hot but not smoking & brown pork on all sides.
3. Reduce heat to moderate & cook pork, covered, turning occasionally, 10
minutes.
4. Transfer pork to a shallow baking dish & roast pork in oven until a meat
thermometer registers 155 degrees F. for barely pink meat, 10 to 15
minutes.
5. While pork is roasting, add remaining tablespoon butter & shallots to
kettle & cook over moderate heat until softened.
6. Add wine, broth & mustard and simmer, scraping up brown bits, until
reduced by about half.
7. Add cream & basil and simmer until thickened.
8. Stir in parsley and salt & pepper to taste.
9. Cut pork into 1/2-inch-thick slices.
10. Pour sauce over pork and garnish with chives.
Notes: Excellent, meat very tender & sauce is vert flavorful.
Posted to MC-Recipe Digest V1 #351
Recipe by: Vicki Wiltshire
From: "Wiltshire's" <wilshire@cyberg8t.com>
Date: Thu, 19 Dec 1996 08:47:49 -0800 (PST)
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