PORK TENDERLOIN WITH BERNAISE SAUCE

Pork Tenderloin with Bernaise Sauce

1 pound pork tenderloin

1 tablespoon vegetable oil

1 tablespoon butter or margarine

Freshly ground pepper

1/4 cup water

1/4 cup red wine 

Bernaise Sauce:

1/2 teaspoon tarragon leaves, dry

1/2 teaspoon shallot, minced

2 teaspoons red wine vinegar

1/4 cup white wine

4 egg yolks, large

4 teaspoons water

2 teaspoons fresh lemon juice

1/8 teaspoon hot pepper sauce

8 oz. butter, unsalted, melted and separated

salt and pepper, to taste 

Combine oil and 1 tablespoon butter in a heavy skillet over medium

heat; stirring to mix as butter melts. Add tenderloin and cook until

brown on all sides, turning occasionally. Sprinkle with freshly

ground pepper. Add water and red wine to skillet. Cover tightly and

cook over low heat for 12-15 minutes or until done. Set aside and

keep warm. 

Prepare tarragon reduction by placing tarragon leaves, shallot, red

wine vinegar and white wine in a saucepan. Bring to a simmer over

medium heat. Reduce heat and continue to simmer until “sec” or dry.

Remove from heat and reserve. 

Melt butter over low heat in saucepan. Cool slightly. Skim foam from

top of melted butter. Using a small ladle, carefully remove clear

butter from saucepan, leaving remaining “milky” liquid to discard.

Reserve clarified butter. 

Prepare a double boiler by placing a stainless steel bowl over a pot

of lightly simmering water. Do not let bottom of the bowl touch the

water. Add egg yolks, water and lemon juice, whisk vigorously until

mixture thickens and turns pale yellow. Remove bowl from the pot. Add

the clarified butter slowly while whisking vigorously until all the

butter is incorporated. Whisk in tarragon reduction and hot pepper

sauce. Season with salt and fresh ground black pepper. Serve on the

side with sliced pork tenderloin.