Pork Tenderloin With Bernaise Sauce
Pan-seared pork tenderloin cooked in red wine, served with a classic homemade bearnaise sauce of clarified butter, egg yolks, and tarragon.
Ingredients
- 1 lb pork tenderloin
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 to taste freshly ground pepper
- 0.3 cup water
- 0.3 cup red wine
- 0.5 tsp dried tarragon leaves
- 0.5 tsp minced shallot
- 2 tsp red wine vinegar
- 0.3 cup white wine
- 4 whole large egg yolks
- 4 tsp water
- 2 tsp fresh lemon juice
- 1/8 tsp hot pepper sauce
- 8 oz unsalted butter, melted and clarified
- 1 to taste salt and pepper
Instructions
- 1
Combine oil and 1 tablespoon butter in a heavy skillet over medium heat. Add tenderloin and cook until brown on all sides. Sprinkle with pepper. Add water and red wine, cover tightly, and cook over low heat for 12-15 minutes. Set aside and keep warm.
- 2
Make tarragon reduction: place tarragon, shallot, red wine vinegar, and white wine in a saucepan. Bring to a simmer and reduce until nearly dry. Remove from heat and reserve.
- 3
Melt butter over low heat, cool slightly, skim foam, then carefully remove clear clarified butter, discarding the milky solids.
- 4
In a double boiler, add egg yolks, water, and lemon juice. Whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from heat.
- 5
Add clarified butter slowly while whisking vigorously until all butter is incorporated. Whisk in tarragon reduction and hot pepper sauce. Season with salt and pepper.
- 6
Slice pork tenderloin and serve with the bearnaise sauce on the side.