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Tenderloin: Pork Tenderloin

Source of Recipe

Chef Francois


List of Ingredients

1 large baking potato
1 large egg
1 large carrot - shredded
3 tblspns. of all purpose flour
1 tblspn. of pesto sauce
1 cup of olive oil
2 pork tenderloin medallions
touch of powdered rosemary
salt & pepper
1 generous splash of Hennessy Cognac VS
1/2 cup of Orvietto Rufizo white wine
1/2 stick of butter



Recipe

Wash and peel the potato, then shred in a large salad bowl. In the same bowl, beat the egg and stir in the carrot, flour and pesto sauce. Season to taste.


In a large pan, heat half of the olive oil over medium heat. Drop the potato mixture in, using 1/2 cup to make 6 mounds. With a spatula, flatten each to make a pancake.

Cook for 3 minutes or until golden brown on each side. Place the pancakes on a cookie sheet lined with paper towels. Saute the pork in the same pan, adding a little more olive oil. Turn once, until brown.

Transfer the pork to a dry pan and flambe with the Hennessy. Add the rosemary and the white wine.

Cover and reduce to half. Add the butter and season to taste. Serve with the potato pancakes.