Pork Tenderloins with Bergamot Sauce is a modern British recipe for a classic dish of pan-fried pork tenderloin medallions served with a sauce made from the pan juices, stock, bergamot leaves and crème fraîche. The full recipe is presented here and I hope you enjoy this classic British version of: Pork Tenderloins with Bergamot Sauce.
For the Bergamot Sauce
2 shallots, finely chopped
75g plain flour
250ml chicken, pork or vegetable stock, hot
2 tbsp bergamot (bee balm) leaves, finely chopped
1 tbsp crème fraîche
salt and freshly-ground black pepper, to taste
Method:
Pat the pork dry then slice into 2cm thick medallions. Melt half the butter in a pan with 2 tsp olive oil over medium heat. When the butter has stopped frothing add the pork and fry for 4 minutes then turn over and cook for about 3 minutes on the other side, or until done through. Remove the medallions with tongs or a slotted spoon and set aside to keep warm.
Add the remaining butter to the pan and use to sweat down the shallots until soft (about 4 minutes). Scatter over the flour and stir in to form a roux. Cook this, stirring constantly, for 1 minute then whisk in the stock until smooth. Bring to a simmer and cook, stirring occasionally, until thickened. Add 1 1/2 tbsp of the chopped bergamot and simmer for 2 minutes. Season to taste with salt and black pepper.
Take off the heat and stir in the crème fraîche. Arrange the pork slices in a serving dish and pour over the sauce. Garnish with the remaining bergamot leaves and serve.
