Prep 24 hrs
Cook 45 mins
This recipe is from Dijon, France, from a colleague with whom I worked while living there. It is very simple, yet very elegant, and very tasty, which is typical of many dishes in Burgundy. It is great served with mashed potatoes, or rice and a light green salad.
- 3 (1 lb) pork tenderloin
- 6 tablespoons oil
- 1 3⁄4 ounces butter
- 2 cups heavy cream
- 1 liter good dry red wine
- 1 bouquet garni
- 3 sprigs tarragon
- 30 juniper berries
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
- Remove pork and gently pat dry with a paper towel.
- Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
- Deglaze with the marinade and braise for 3-5 minutes.
- Remove the filets when fully cooked(170° inside), set aside, and keep warm.
- Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
- Cook for another 5 minutes, or until thickened.
- Cut the pork into medallions, and pour the sauce on top to serve.