Pork Tenderloin With Bearnaise Sauce
Ingredients
- 1 lb pork tenderloin
- 1 tbsp vegetable oil
- 1 tbsp butter
- 0.3 cup water
- 0.3 cup red wine
- 0.5 tsp dried tarragon
- 0.5 tsp shallot, minced
- 2 tsp red wine vinegar
- 0.3 cup white wine
- 4 large egg yolks
- 4 tsp water (for sauce)
- 2 tsp fresh lemon juice
- 1/8 tsp hot pepper sauce
- 8 oz unsalted butter, clarified
Instructions
- 1
Heat oil and 1 tbsp butter in a heavy skillet over medium heat. Brown tenderloin on all sides.
- 2
Add water and red wine to skillet. Cover tightly and cook over low heat 12–15 minutes until done. Keep warm.
- 3
Make tarragon reduction: simmer tarragon, shallot, red wine vinegar, and white wine until almost dry. Remove from heat.
- 4
Clarify the 8 oz butter by melting gently, skimming foam, then carefully ladling off clear butter, discarding milky solids.
- 5
Set a stainless bowl over barely simmering water (not touching). Whisk egg yolks with water and lemon juice until thick and pale yellow. Remove from heat.
- 6
Slowly whisk in clarified butter until incorporated. Whisk in tarragon reduction and hot sauce. Season with salt and pepper.
- 7
Slice pork and serve with bearnaise sauce on the side.