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, sauté medallions quickly in batches – two to three minutes per side. Let medallions stand, loosely covered, for two minutes before serving.

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