Pork Tenderloin with Bernaise Sauce
1 pound pork tenderloin
1 tablespoon vegetable oil
1 tablespoon butter or margarine
Freshly ground pepper
1/4 cup water
1/4 cup red wine
1/4 cup white wine vinegar with tarragon
2 tablespoons white wine
1 green onion – sliced
1/4 teaspoon dried tarragon leaves
1/4 teaspoon parsley flakes
3 egg yolks
1/2 teaspoon dry mustard
1/2 cup butter or margarine – melted
2 tablespoons capers – drained
Fresh basil (optional)
Combine oil and 1 tablespoon butter in a heavy skillet over medium heat; stirring to mix as butter melts. Add tenderloin and cook until brown on all sides, turning occasionally. Sprinkle with freshly ground pepper.
Add water and red wine to skillet. Cover tightly and cook over low heat for 12-15 minutes or until done. Set aside and keep warm.
Meanwhile, combine vinegar, white wine, green onion, dried tarragon and parsley flakes in a small saucepan. Cook over medium-high heat for 10-15 minutes or until reduced by half.
Place egg yolks, mustard and vinegar mixture in blender container. With motor running, gradually add melted butter in a slow steady stream. Blend until thickened. Stir in capers.
Pour sauce onto heated serving platter. Place whole tenderloin on top. Garnish with fresh basil, if desired.