| description |
|---|
Varkenshaas la petite (??) |
- 2 pork tenderloins (1 1/2 lb total, trimmed)
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- 1 tsp minced shallot
- 1/4 c dry white wine
- 2/3 c chicken broth
- 3 tbsp dijon mustard
- 2/3 c heavy cream
- 1 tsp finely chopped fresh basil leaves
- 1 tsp finely chopped fresh parsley leaves
- Garnish: 1 tsp finely chopped fresh chives
- Preheat oven to 400F
- Pat pork dry with paper towels and season with salt and pepper
- In a large heavy kettle, heat oil and 4 tbsp 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 shallow baking dish and roast in oven until a meat thermometer registers 155F for barely pink meat, 10-15 minutes
- While pork is raosting, add remaining tbsp 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 a half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste.
- Cut pork into 1/2 inch thick slices. Pour sauce over pork and garnish with chives. Serves 4.