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Mignonettes of Pork a l’Ancienne

From Pedaling Through Burgundy Cookbook by Sarah Leah Chase. I made this last weekend.


Ingredients:

2 pounds lean pork tenderloin
2 tablespoons unsalted butter
1 tablespoon vegetable oil
3 shallots, minced
½ cup dry white vermouth
1 ¼ cups heavy (whipping) cream
3 tablespoons imported coarse grained Dijon mustard
Sea or coarse salt, salt and freshly ground black pepper
1/3 cup minced fresh parsley

Directions:

1. Cut the pork into thin strips 2 inches long and ½ inch wide.
2. Heat the butter and oil in a large skillet over medium high heat. Sauté the pork in batches until seared on all sides and just cooked through the centre, 5 to 7 minutes per batch. Transfer to a platter and keep warm.
3. Add the shallots to the skillet and sauté for 2 minutes. Pour in the vermouth, bring to a boil, and cook until reduced by half, 3 to 5 minutes. Add the cream and blend in 1 ½ tablespoons mustard and season the sauce to taste with salt and pepper. Return the pork strips to the pan and stir to coat with the sauce. Stir in the parsley just before serving and serve immediately.

Additional information:

The recipe is similar (identical?) to a dish served at the Restaurant des Arts Deco in Beaune. “While the richness of this dish might best be savored after a vigorous day of Hautes-Cotes biking, it shouldn’t be missed as it is one of the few irresistible and oh-so-Burgundian recipes that is easy to make. Tender strips of beef, and even chicken or turkey, may be substituted for the pork, if desired. Serve with a simple accompaniment, such as white rice.”

Comments:

Of course, the main issue with this recipe is the cream sauce. Next time I’ll work off the calories before I make the dish.

I have 2 cookbooks by Sarah Leah Chase - Pedaling Through Burgundy & Pedaling Through Provence. They are two of my favourites. More than most they transport me back to the south of France, seemingly without effort. The format, illustrations & commentary all work well. I got my copies at a local auction a couple of years ago. Get them if you can.

Highly recommended. I served this dish with white rice and Brussel sprouts as a vegetable.

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