Serves 4
40 Minutes
Mis En Plas:
Small sauce pan
Medium frying pan
Strainer
Tongs
Ingredients:
Small pork tenderloin (2 lbs)
2 ruby grapefruit
¼ C. orange juice
4 T. olive oil
½ C. butter
1 clove garlic, minced
1 small shallot, minced
½ C. dry white wine (chardonnay, chenin blanc)
1 bunch basil, stems removed
Salt and pepper
For the sauce, heat 2 tablespoons of olive oil and ⅛ of a cup of butter in a small sauce pan until foaming subsides. Add the minced garlic and shallot and sautee until shallots start to brown slightly. Deglaze the pan by pouring in the white wine and then reduce that mix by ½. Juice the grapefruits and combine that with the orange juice and add to the sauce pan, again reducing by ½. Check for seasoning and add salt and pepper to taste. Chiffonade ⅓ of the basil and add to the pan, allow to steep for 2 minutes. Strain the sauce and set aside.
For the tenderloin, heat 2 tablespoons of olive oil and ⅛ of a cup of butter in a medium frying pan. Season the tenderloin with salt and pepper and add to the pan. Brown all sides (about 1 or 2 minutes per side or until golden brown). Add remaining ¼ cup of butter to the pan and put pan into a preheated 350° oven. Open oven and baste the pork with the butter from the pan every 2 or 3 minutes until the pork is done, about 8 to 12 minutes depending on how thick the tenderloin is. Remove the pan from the oven and place the tenderloin on the cutting board to rest for about 5 minutes.
Reheat the sauce, checking for seasoning and adding salt, pepper and/or another ⅛ of a cup of butter to taste. Slice the pork into 16 medallions (½ to ¾ inch thick). Put 4 medallions on each place and sauce as desired. Garnish with basil chiffonade.
Pairs well with rice pilaf, steamed vegetables and the rest of the white wine used in the sauce. Can also pair well with a light, fruit forward Pinot Noir.
