| This recipe is liked by 0 person(s). |
Pork Tenderloin French Dip
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Rachel Ray
| 14 oz | Pork Tenderloin |
| Salt | |
| Pepper | |
| Montreal Steak Seasoning | |
| 32 oz | Chicken Stock |
| 1 | Small Orange, Zested and Sliced |
| 1 | Carrot, Coarsley Chopped |
| 2 | Large Shallots, Coarsley Chopped |
| 2 Cloves | Garlic, Crushed |
| 2 | Bay Leaves |
| Honey, Drizzle | |
| Peppercorns, A Few | |
| 2 Sprigs | Thyme, Finely Chopped |
| 2 Sprigs | Rosemary, Finely Chopped |
| Flat Leaf Parsley, Handful, Finely Chopped |
Directions:
1) Heat the oven on the highest setting to get it hot fast. Coat the pork in EVOO and season liberally with salt and pepper or montreal steak seasoning. Throw the pork into a backing dish and pop it into the oven. Roast at 425F for 25 minutes.
2) In a saucepan, bring the stock, orange slices, carrot, shallots, garlic, bay leaves, honey and peppercorns to a boil, then simmer for 20 minutes: strain.
3) Combine the orange zest, thyme, rosemary and parsley.
4) Thinly slice the pork on a slight angle. Dip the slices in the stock and pile them onto the bottom bread slices. Spoon the orange gremolata on the pork and cover with the bread tops. Serve with the remaining stock for dipping.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe