Pork Tenderloin with Bernaise Sauce
Recipe provided by: Recipe AmericaRecipe Number: 15
Original recipe yield: 4
Prep Time: 20 min
Cook Time: 30 min
Ingredients:
1 pound pork tenderloin
1 tablespoon vegetable oil
1 tablespoon butter or margarine
Freshly ground pepper
1/4 cup water
1/4 cup red wine
1/4 cup white wine vinegar with tarragon
2 tablespoon white wine
1 green onion
sliced
1/4 teaspoon dried tarragon leaves
1/4 teaspoon parsley flakes
3 egg yolks
1/2 teaspoon dry mustard
1/2 cup butter or margarine
melted
2 tablespoons capers
drained
Fresh basil (optional)
Directions:
Combine oil and 1 tablespoon butter in a heavy skillet over
medium heat; stirring to mix as butter melts. Add tenderloin and
cook until brown on all sides, turning occasionally. Sprinkle
with freshly ground pepper.
Add water and red wine to skilet. Cover tightly and cook over
low heat for 12-15 minutes or until done. Set aside and keep
warm.
Meanwhile, combine vinegar, white wine, green onion, dried
tarragon and parsley flakes in a small saucepan. Cook over
medium-high heat for 10-15 minutes or until reduced by half.
Place egg yolks, mustard and vinegar mixture in blender
container. With motor running, gradually add melted butter in a
slow steady stream. Blend until thickened. Stir in capers.
Pour sauce onto heated serving platter. Place whole tenderloin
on top. Garnish with fresh basil, if desired.