Pork Tenderloin with Scallion Sauce
Gourmet
Pork Tenderloin with Scallion Sauce
Gourmet
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1 bunch of scallions, cut into 1/2 inch pieces (about 1 cup) 1 cup caned chicken broth a 3/4 pound pork tenderloin 2 tablespoons olive oil Directions: In a saucepan, combine the scallions, the broth, and pepper to taste, bring the broth to a boil, and simmer the scallions for 10 to 15 minutes, or until they are very tender. In a blender puree the mixture, pour the puree into the pan, and boil it until it is thickened. Keep the sauce warm, covered, over low heat. Cut the tenderloin, beginning at the thick end, into 1 inch thick slices, folding the thin end under to make the last slice 1 inch thick. In a heavy skillet, heat the oil over moderately high heat until it is hot but not smoking. In it, sauté the pork slices, patted dry and seasoned with salt and pepper, in batches, turning them once, for 6 to 7 minutes, or until they are just springy to the touch. Transfer them to a platter. Spoon the scallion sauce on top and around the pork, then serve. Serves 2.
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