Burgundy Pork Tenderloin

"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."
 
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Ready In:
24hrs 45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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