Saute de Porc
Posted by moderndaygourmet on September 2, 2007
This was one of my favorite dishes growing up, very rich tasting.
1.5 to 2 pounds pork tenderloin, cut in 3/4 inch strips
2 tablespoons butter
1 tablespoon oil
8 oz can mushrooms (stems and pieces)
1/2 teaspoon thyme
1/2 teaspoon tarragon
1/4 teaspoon salt
Dash of pepper
2 tablespoons chopped green onions
1/4 cup vermouth
2 egg yolks
1 tablespoon vermouth
4-6 tablespoons butter
Saute pork in melted butter and oil till lightly browned. Lower heat and cook until meat has stiffened. Drain the mushrooms (save the juices) and add to pork. Add herbs and onions and toss a minute, then add mushroom juices and wine. Boil down to reduce liquid by 1/2.
For the sauce, beat egg yolks with a whisk in a pan until thick and sticky. Beat in vermouth and 1/2 tablespoon butter, then gradually beat in meat cooking juices. Stir over low heat until thickened, then remove from heat and beat in butter by teaspoonfuls. Serve over meat and cooked rice.