Ingredients Jump to Instructions ↓

  1. 1 1/2lb Pork tenderloin, trimmed of -any membrane

  2. 3/4c Vegetable oil

  3. 1/4c Dry white wine

  4. 3 Garlic cloves, crushed -lightly For the sauce:

  5. 3/4 cup dry -white wine

  6. 1 tb Minced shallots

  7. 1 c Heavy cream

  8. 3 tb Dijon-style mustard

Instructions Jump to Ingredients ↑

  1. + Directions : Freshly ground white pepper to taste Steamed baby carrots or steamed carrots, cut into sticks, as an accompaniment if desired. Deep fried carrot tops as an accompaniment, if desired In a small deep dish just large enough to hold the pork, combine the oil, the wine and the garlic. Add the pork, turning it to coat it thoroughly, and let it marinate, covered and chilled, overnight. (You can also get it going in the marinade before you leave for work and it will be ready for the grill when you get home. ) Drain pork, discarding the marinade, and grill it on an oiled rack set about 6" over glowing coals, turning it, for 25 minutes or until a meat thermometer registers 155 degrees Fahrenheit for meat that is just cooked through but still juicy. Transfer pork to a cutting board and let it stand while making the sauce. In small saucepan, boil the wine with the shallot until it is reduced to about 2 Tbsp. Add the cream and bring mixture just to the boiling point and simmer it for 2 minutes or until it is thickened slightly. Strain sauce through a fine sieve into a bowl and whisk in mustard, white pepper and salt to taste. Cut pork diagonally into 1/2" slices and serve it with the mustard cream sauce, the carrots and the carrot tops, if desired. Yield: Serves 4-6 people.


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