Saveur

Photo: David Brabyn

6 tbsp. extra-virgin olive oil
12  1⁄2˝-thick slices pork tenderloin
Kosher salt and freshly ground black pepper,
  to taste
1⁄2 small onion, finely chopped
1 cup white wine
6 tbsp. Demi-Glace
2 tbsp. chilled unsalted butter, diced
1 tbsp. dijon mustard
6 cornichons, julienned

1. Sear the pork: Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Rub pork with 2 tbsp. oil; season with salt and pepper. Add half the pork to skillet; cook, flipping once, until lightly browned and just cooked through, about 5 minutes total. Divide pork between 2 plates, overlapping 3 pieces on each plate. Repeat with remaining olive oil and pork. Cover plates loosely with foil; set aside in a warm place to let rest while you finish the sauce.

2. Make the sauce: Return skillet, with brown bits from pork still in it, to medium-high heat. Add onions; cook, stirring and scraping occasionally with a wooden spoon, until onions begin to brown, about 3 minutes. Add wine; simmer until reduced to about one-fourth its original volume, about 5 minutes. Add demi-glace; whisk in butter until smooth. Remove skillet from heat; stir in mustard and cornichons. Season with salt and pepper. Spoon 2–3 tbsp. sauce over pork. Garnish plates with sautéed sliced red cabbage, if you like. Yields about 3⁄4 cup sauce.

SERVES 4

This article was first published in Saveur in Issue #116