Ingredients: |
Ingredients: 1 1/4 lb pork tenderloin
pork rub, lemon pepper & pepper
Sauce:
8 slice bacon, diced & fried
2 red onion -- in thin half rings
2 clove garlic -- minced
2 oz sun-dried tomato halves -- sliced lengthwise
1 Tbsp flour
1/2 c chicken broth
1/2 c sherry
2 tsp dry sage or 2 Tb. chopped fresh sage
1/2 c whipping cream
4 oz ripe olive -- pitted and sliced
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Directions: |
Directions:Sprinkle the pork rib rub, lemon pepper and pepper on the meat, all around. Put 1 Tbsp oil in heavy fry pan, let pan get hot, then sear the meat on all sides (about 1 to 2 minutes per side).
Place meat in a sprayed pyrex baking dish, Pour a cup or two of white wine in bottom of pan. (about 1/2")
Cover with foil and bake 350* about 25 minutes. (about 150* internal)
In the same heavy large frying pan, saute the bacon until it is crunchy. Take out the bacon and put on paper towel. Put the onion in the fry pan bacon drippings and when it is turning translucent add the garlic and tomatoes. Saute on low 5 minutes.
Now add the bacon and flour, broth, sherry & sage to the veggies in frying pan. Heat until bubbling. Lower heat. Add cream and stir until thickened. If it gets too thick add more sherry or broth.
Just before serving slice the tenderloin into about 1" slices, lay on platter. Add the olives to the cream sauce and spoon some on each piece of tenderloin. What is left pour into small pitcher or gravy boat and pass with the meat.
If you need to, you can place the meat with fricassee sauce on it in an oven that has been on, and heated, but is now off to keep warm until you are ready to serve in about 5 minutes. Do not hold in the oven too long.
To prepare ahead for company, season the pork and brown it. Then about 30 minutes before serving place in oven with wine. All of the preparations for the friassee sauce can be done ahead and then about 5 min. before serving warm back up and add the cream and olives.
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