Maudite Pork Tenderloin with Sage
Prep time: 10 minutes
Cook time: 30 minutes
- 2 tbsp. butter
- 3 cups onion, thinly sliced
- 1 tsp. butter
- 2 tsp. vegetable oil
- 1½ lb. pork tenderloin
- Salt and pepper to taste
- 1 tbsp. Dijon mustard
- 2 tbsp. fresh sage, chopped, or 2 tsp. dried sage
- 12 oz. Maudite beer
- 1 cup demi-glace (commercial brown gravy)
- 1/2 cup butter
Melt 2 tbsp. butter in a skillet. Sauté onions until golden brown, then set aside.
Preheat oven to 350°F. Heat 1 tsp. butter and oil in another, ovenproof skillet.
Brown tenderloin on both sides. Season and lightly brush with Dijon mustard. Bake 10 to 12 minutes or until cooked to desired doneness.
Remove tenderloin and keep warm. Add onions and sage. Lightly sweat and moisten with beer and demi-glace. Reduce by half. Cut tenderloin into thin slices. Serve with sage and onion sauce
Source: Chef Ronald Marcotte