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Jekka's Herb Cookbook
by Jekka McVicar
Pork combines well with the minty, aromatic, spicy flavor of the bergamot sauce to make this a special dinner. Serve with mashed potatoes and fresh green broccoli.
• 2 pork tenderloins (approx. 5 oz/150 g each)
• 1/3 cup (75 ml) butter, divided
• Olive oil
For the bergamot sauce
• 2 shallots, very finely chopped
• 7 tbsp (100 ml) all-purpose flour
• 1 cup (250 ml) hot vegetable or chicken stock
• 2 tbsp (30 ml) bergamot leaves, finely chopped, divided
• Salt and freshly ground black pepper
• 1 tbsp (15 ml) creme fraiche
Preheat the oven to 400°F (200°C).
Pat the tenderloins dry with paper towels and cut into 3/4-inch (5 cm) thick slices.
Melt half the butter with a splash of oil in a frying pan over medium heat. Gently fry the pork slices, turning once halfway through cooking, for about 5 to 7 minutes, until cooked. Arrange the slices in a warmed serving dish.
Prepare the sauce by sweating the shallots in the remaining butter until soft. Stir in the flour and cook for about 1 minute, stirring all the time. Whisk in the stock and simmer until it thickens, stirring occasionally to prevent it sticking. Add 1½ tbsp (22 ml) of the chopped bergamot leaves. Simmer for several minutes, then season with salt and pepper to taste.
Remove from the heat, stir in the creme fraiche and pour over the arranged pork slices. Garnish with the remaining chopped bergamot leaves.
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