For the first time in a long time I actually had time to make a recipe that didn't involve a microwave, so I took this opportunity to try another Julia Child recipe. I'm finding that the more recipes I make of hers, the easier they are becoming to make. Maybe it's because I am finally able to decode insanely difficult written recipes....who knows!
Last night I made for Dusty and I "Cotes de Porc Sauce Nenette" which translates to Pork Chops with Mustard, Cream and Tomato Sauce. And like every other Julia Child recipe....it did not disappoint!!!
First you need to marinade 2 Pork Tenderloins:
(Lemon Juice and Herb Marinade)
-1 tsp salt
-1/8 tsp pepper
-3 Tbsp lemon juice
-3 Tbsp olive oil
-1/2 tsp parsley
-1/4 tsp thyme
-1 bay leaf crumbled
-1 clove mashed garlic
Rub the salt and pepper into the meat. Mix all the other ingredients in a bowl and add the pork. Flip the pork around until it gets covered nicely in the sauce and then put a lid on the bowl and place it in the fridge for 3-4 hours turning and basting the meat several times during.
Now that you have marinated the pork, this is what you need:
-3 tbsp cooking oil
-2 tbsp butter
-1 clove mashed garlic
Preheat the oven to 325. Scrap off the marinade on the pork and dry it with a paper towel. According to Julia, this allows the meat to brown properly (and it really works!). Heat the oil in a dutch oven until it is moderately hot and add the pork tenderloins to your dutch oven. Brown the tenderloins for 3-4 minutes on each side.
Return the pork to the dutch oven and baste them with the garlic butter...it smells so good!
Cover the dutch oven and place it on the lower third of your oven for 20-25 minutes. Turn and baste the pork tenderloins once or twice while they cook.
Meanwhile, you need to make the sauce!!!
Here is what you need:
-1/2 cup whipping cream
-1/4 tsp salt
-Dash of pepper
-1 tsp dry mustard
-2 tsp tomato paste
-1 tsp chopped basil
-1 tsp chopped parsley
Simme the cream, salt and pepper in a small saucepan for 8-10 minutes or until it has reduced to about 1/3 cup.
In a seperate bowl, mix the dry mustard and tomato paste together. Add the hot cream to the bowl and beat it together. Mix in the basil and parsley.
That's it! Serve and Enjoy!