| 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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