PORK TENDERLOIN IN THE
FRENCH MANNER WITH SAUCES
about 16 to 24 appetizer
whole pork tenderloins (about 2 to 3 pounds total)
as desired (optional)
garlic clove, peeled and minced
cup dry red wine
to 1 teaspoon onion salt
teaspoon dried fines herbs
to 2 baguettes French bread, thinly sliced on-the-diagonal
Mustard Sauce and/or Classic Bearnaise Sauce and/or Horseradish Sauce
of parsley for garnish
whole pork tenderloins on a metal rack in a roasting pan or other baking
dish. Bake, uncovered, in a preheated very
hot oven (525 degrees F.) for 12 to 15 minutes.
meat is roasting, prepare wine sauce. In
a small heavy saucepan, combine garlic, wine, onion salt, and fines
herbs; bring mixture to a boil and then reduce heat and simmer for 2 minutes.
meat has browned, sprinkle tenderloins, all over, lightly with salt, if
desired. Reduce temperature to very
slow (275 degrees F.) and baste tenderloins with prepared wine sauce. Continue baking for about 35 minutes, basting
tenderloins occasionally with wine sauce, or until a meat thermometer inserted
into the center of the tenderloins registers 155 to 160 degrees F. Allow roasted tenderloins to stand at room
temperature for about 10 minutes before cutting on-the-diagonal into thin
slices with a sharp knife.
each bread slice with 1 or 2 pork tenderloin slices. Top each with a dab of Curried
Mustard Sauce or Classic Bearnaise Sauce. Or pass sauces separately to accompany pork
tenderloins. Or, drizzle remaining hot
wine sauce over each, if desired.
Garnish with sprigs of parsley.
cup mayonnaise or reduced-fat or no-fat mayonnaise
tablespoon minced parsley
teaspoons prepared Dijon-style mustard
teaspoon curry powder
a small bowl, combine all ingredients.
Cover and refrigerate until serving time. Serve at room temperature.
Bearnaise Sauce (see note)
1 1/4 cups
cup white wine vinegar
cup dry white wine
tablespoon minced peeled shallots
tablespoon finely snipped fresh tarragon leaves (no stems)
teaspoon salt or to taste
teaspoon white pepper or to taste
cup unsalted butter
egg yolks, at room temperature
tablespoons cold unsalted butter
a small heavy saucepan, combine vinegar, wine shallots, salt, and pepper,
blending well. Cook over moderate heat
until liquid is reduced to 2 tablespoons; set aside to cool.
a second small heavy saucepan, melt 2/3 cup unsalted butter over moderate heat;
egg yolks in the top of a double boiler; beat with a wire whisk until well
blended. Set over hot, not boiling
or simmering, water; add 1 tablespoon cold unsalted butter and cook,
beating constantly with a wire whisk, until egg yolks are slightly
thickened. Remove from hot water and beat
in the second tablespoon of cold unsalted butter.
add the melted butter to the egg yolk mixture, beating constantly. Place over hot water again and cook, beating
frequently with the wire whisk until the sauce is thickened. (Thickened Bearnaise will hold an imprint
when a fork or whisk is drawn across the surface.) Remove sauce from heat and stir the cooled,
seasoned wine and vinegar with shallots and tarragon mixture into the
sauce. Serve immediately.
Note: In a hurry, use a Bearnaise
Sauce mix and prepare according to package directions. May add some finely snipped fresh tarragon
leaves to taste to sauce, if desired.
Sauce: Combine 1 cup sour cream, 1 small onion,
peeled and minced, 1 tablespoon freshly grated horseradish root, 1
tablespoon chives, 1 crushed beef bouillon cube, and a pinch of dry mustard
together in a small heavy saucepan.
Blend well; cook over low heat until thoroughly heated. If desired, serve cold. Makes 1 cup.