PORK TENDERLOIN IN THE FRENCH MANNER WITH SAUCES

PORK TENDERLOIN IN THE
FRENCH MANNER WITH SAUCES

about 16 to 24 appetizer
servings

 

2
whole pork tenderloins (about 2 to 3 pounds total)

Salt
as desired (optional)

1
garlic clove, peeled and minced

1
cup dry red wine

½
to 1 teaspoon onion salt

½
teaspoon dried fines herbs

1
to 2 baguettes French bread, thinly sliced on-the-diagonal

Curried
Mustard Sauce
and/or Classic Bearnaise Sauce and/or Horseradish Sauce

  as accompaniments

Sprigs
of parsley for garnish

 

Arrange
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. 

While
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.

When
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.

Top
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.

 

Curried
Mustard Sauce

about
1 cup

1
cup mayonnaise or reduced-fat or no-fat mayonnaise

1
tablespoon honey

1
tablespoon minced parsley

2
teaspoons prepared Dijon-style mustard

1
teaspoon curry powder

½
teaspoon paprika

 

In
a small bowl, combine all ingredients. 
Cover and refrigerate until serving time.  Serve at room temperature.

 

Classic
Bearnaise Sauce (see note)

about
1 1/4 cups

1/4
cup white wine vinegar

1/4
cup dry white wine

1
tablespoon minced peeled shallots

1
tablespoon finely snipped fresh tarragon leaves (no stems)

½
teaspoon salt or to taste

1/8
teaspoon white pepper or to taste

2/3
cup unsalted butter

3
egg yolks, at room temperature

2
tablespoons cold unsalted butter

 

In
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.

In
a second small heavy saucepan, melt 2/3 cup unsalted butter over moderate heat;
set aside.

Place
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. 

Gradually
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.

Horseradish
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.

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