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Braised Pork Tenderloin with
Herbes de Provence



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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.

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