|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Lavender Field, Provence, France
Photographic Print
Jecan, Gavriel
Buy at AllPosters.com
La Belle Cuisine
Braised Pork Tenderloin with
Herbes de Provence
Herbs: A Country Garden Cookbook
Rosalind Creasy and Carole Saville, March 1995,
Collins Publishers, San Francisco
 
"The flavor of sweet Provençal
herbs permeates
this dish
of succulent
pork tenderloin."
1 large or 2 small pork tenderloins
(2 pounds total weight)
Salt and freshly ground black pepper, to taste
2 tablespoons virgin olive oil
1 cup coarsely chopped yellow onion
1 1/2 cups dry white wine or
dry vermouth
2 teaspoons herbes de Provence
(recipe follows)
1 tablespoon heavy cream
1 tablespoon unsalted butter
Season the tenderloin lightly with salt and pepper.
In a large
skillet, heat 1 tablespoon of the olive oil over high heat. Add
the tenderloin and brown
on both sides for approximately 10 minutes to
sear the outside and seal in juices. Do
not crowd the pan. If the whole
tenderloin will not fit in the skillet easily, cut in half
or in smaller pieces
and brown in batches. Transfer to a warmed plate and reserve.
Add the remaining 1 tablespoon oil to the skillet over low heat and
sauté
the onion for 2 or 3 minutes, or until they begin to soften. Return the
tenderloin
to the skillet. Add the wine and herbes de Provence and bring
to a boil over high heat.
Cover, reduce the heat to low and cook for
approximately 45 minutes, until the fillet is
tender.
Transfer the tenderloin to a warmed plate and keep warm. Raise the
heat
to high and boil the remaining skillet juices, uncovered, until the wine is reduced
by half. Reduce the heat to medium, stir in the cream and cook
for 1 minute. Swirl in the
butter and remove from the heat.
Cut the tenderloin on the diagonal into slices 1 inch thick and
divide
among 4 warmed plates. Spoon the warm sauce over the pork and
serve immediately.
Serves 4.
Herbes de Provence
"While the rich soil of Provence gives
imported herbes de Provence
a flavor particular to that region, an inexpensive and tasty
version
can be made from
herbs grown in your garden or purchased at the
market and then
dried. Use
this blend in salad dressings and for
lamb and pork."
1 tablespoon dried thyme leaves
1 tablespoon dried sweet marjoram leaves
1 tablespoon dried summer or
winter savory leaves
1 tablespoon dried rosemary leaves
2 dried bay laurel leaves, finely crushed
in a mortar or spice
grinder
1 teaspoon dried lavender buds
1 teaspoon fennel seeds
2 teaspoons grated and dried
orange zest
In a small bowl, place the thyme, sweet marjoram, savory and
rosemary leaves. Using the tips of your fingers, lightly crumble the leaves. Add the
crushed bay, lavender buds, fennel seeds and orange zest. Stir together all
the
ingredients to mix well.
Pour into a glass jar and cover tightly. Store in a cool, dark
place for up
to 1 year. Makes approximately 1/3 cup.
Featured Archive Recipes:
Braised Pork Shoulder with Tomatoes,
Fennel and Olives
Herb-Crusted Pork Loin Roast with
Apples and Onions
Herb Crust Pork Loin with Onion Gravy
Pork Loin with Apples, Cider and Calvados
Pork Tenderloin with Peaches
Pot-Roasted Pork Loin in Red Wine
Index - Pork Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
