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about 16 to 24 appetizer servings


2 whole pork tenderloins (about 2 to 3 pounds total)

Salt as desired (optional)

1 garlic clove, peeled and minced

1 cup dry red wine

½ to 1 teaspoon onion salt

½ teaspoon dried fines herbs

1 to 2 baguettes French bread, thinly sliced on-the-diagonal

Curried Mustard Sauce and/or Classic Bearnaise Sauce and/or Horseradish Sauce

  as accompaniments

Sprigs of parsley for garnish


Arrange whole pork tenderloins on a metal rack in a roasting pan or other baking dish.  Bake, uncovered, in a preheated very hot oven (525 degrees F.) for 12 to 15 minutes. 

While meat is roasting, prepare wine sauce.  In a small heavy saucepan, combine garlic, wine, onion salt, and fines herbs; bring mixture to a boil and then reduce heat and simmer for 2 minutes.

When meat has browned, sprinkle tenderloins, all over, lightly with salt, if desired.  Reduce temperature to very slow (275 degrees F.) and baste tenderloins with prepared wine sauce.  Continue baking for about 35 minutes, basting tenderloins occasionally with wine sauce, or until a meat thermometer inserted into the center of the tenderloins registers 155 to 160 degrees F.    Allow roasted tenderloins to stand at room temperature for about 10 minutes before cutting on-the-diagonal into thin slices with a sharp knife.

Top each bread slice with 1 or 2 pork tenderloin slices.  Top each with a dab of Curried Mustard Sauce or Classic Bearnaise Sauce.  Or pass sauces separately to accompany pork tenderloins.   Or, drizzle remaining hot wine sauce over each, if desired.  Garnish with sprigs of parsley.


Curried Mustard Sauce

about 1 cup

1 cup mayonnaise or reduced-fat or no-fat mayonnaise

1 tablespoon honey

1 tablespoon minced parsley

2 teaspoons prepared Dijon-style mustard

1 teaspoon curry powder

½ teaspoon paprika


In a small bowl, combine all ingredients.  Cover and refrigerate until serving time.  Serve at room temperature.


Classic Bearnaise Sauce (see note)

about 1 1/4 cups

1/4 cup white wine vinegar

1/4 cup dry white wine

1 tablespoon minced peeled shallots

1 tablespoon finely snipped fresh tarragon leaves (no stems)

½ teaspoon salt or to taste

1/8 teaspoon white pepper or to taste

2/3 cup unsalted butter

3 egg yolks, at room temperature

2 tablespoons cold unsalted butter


In a small heavy saucepan, combine vinegar, wine shallots, salt, and pepper, blending well.  Cook over moderate heat until liquid is reduced to 2 tablespoons; set aside to cool.

In a second small heavy saucepan, melt 2/3 cup unsalted butter over moderate heat; set aside.

Place egg yolks in the top of a double boiler; beat with a wire whisk until well blended.  Set over hot, not boiling or simmering, water; add 1 tablespoon cold unsalted butter and cook, beating constantly with a wire whisk, until egg yolks are slightly thickened.  Remove from hot water and beat in the second tablespoon of cold unsalted butter. 

Gradually add the melted butter to the egg yolk mixture, beating constantly.  Place over hot water again and cook, beating frequently with the wire whisk until the sauce is thickened.  (Thickened Bearnaise will hold an imprint when a fork or whisk is drawn across the surface.)  Remove sauce from heat and stir the cooled, seasoned wine and vinegar with shallots and tarragon mixture into the sauce.  Serve immediately.

Note: In a hurry, use a Bearnaise Sauce mix and prepare according to package directions. May add some finely snipped fresh tarragon leaves to taste to sauce, if desired.

Horseradish Sauce:  Combine 1 cup sour cream, 1 small onion, peeled and minced, 1 tablespoon freshly grated horseradish root, 1 tablespoon chives, 1 crushed beef bouillon cube, and a pinch of dry mustard together in a small heavy saucepan.  Blend well; cook over low heat until thoroughly heated.  If desired, serve cold. Makes 1 cup.

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