Ingredients:

For the Pork:

  • pork tenderloin
  • goat cheese
  • olive oil
  • salt & pepper – to taste

For the Bearnaise Sauce:

  • 3 Tbsp white wine
  • 1 Tbsp tarragon vinegar
  • 2 tsp tarragon, chopped
  • 2 tsp shallots or scallions – chopped
  • 1/4 tsp ground black pepper
  • 1/2 C butter
  • 3 egg yolks
  • 2 Tbsp lemon juice
  • 1/4 tsp salt
  • pinch cayenne pepper

Directions:

For the Pork:

  1. Preheat oven to 350 degrees
  2. Grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  3. Cut pork tenderloin into 3/4″ – 1″ medallions, salt & pepper to taste and braise (quick fry) over medium high heat in olive oil until lightly browned
  4. Place medallions in greased baking dish 
  5. Soften goat cheese in microwave for 10-15 seconds and dollop onto medallions
  6. Bake at 350 degrees for approx 30 – 40 minutes

For the Bearnaise Sauce:

  1. Combine wine, vinegar, tarragon, shallots and pepper in saucepan
  2. Bring ingredients to a boil and cook rapidly until almost all the liquid disappears
  3. In a small saucepan, heat butter until it bubbles – do not allow butter to brown!
  4. Place egg yolks, lemon juice, salt and cayenne in blender or food processor
  5. Cover and pulse at high speed
  6. Gradually add hot butter while blending at high speed
  7. Add herb mixture, cover and blend on high speed four seconds
  8. Serve immediately

Notes:

  1. Bearnaise Sauce makes 1 C
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