Tuesday, January 03, 2006


For pork:
One 1- to 2-pound pork tenderloin, trimmed

For charmoula sauce:

1 small onion, chopped
1/2 cup loosely packed fresh cilantro sprigs
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 small garlic cloves, finely chopped
1/4 cup olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne

Blend all ingredients in a blender until smooth, about 1 minute. Charmoula should sit at room temperature for two to three hours to blend.

For mustard sauce:

3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

Cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

For the Chimichurri:

½ c olive oil
¼ c red wine vinegar
½ c finely chopped onions
1 clove garlic, finely chopped
¼ c finely chopped fresh parsley
¼ tsp cayenne
Salt and pepper

In a bowl, combine the oil and vinegar, and beat them together with a whisk or fork. Stir in onions, garlic, parsley, oregano, cayenne, salt and pepper, and taste for seasoning. To develop its flavour, let the sauce stand at room temperature for 2 to 3 hours before serving.

Cut tenderloin at an angle, making 15-20 medallions, each approx. ½-inch thick.

Melt butter in saucepan, over moderately high heat. When pan is hot, saut̩ medallions quickly in batches Рtwo to three minutes per side. Let medallions stand, loosely covered, for two minutes before serving.

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