Pork Tenderloins with Blackberry Vinegar

From: Tom Kreitzberg tak@tazboy.Jpl.Nasa.Gov

Date: 17 Aug 1993 15:59:28 GMT

	4 pork tenderloins, about 6 oz. each
	2 Tbs. vegetable oil
	3 Tbs. shallots, minced
	1/2 tsp. tarragon
	1/3 cup dry white wine
	1/3 cup heavy cream
	1/4 cup blackberry vinegar
	salt and pepper

Pat the tenderloins dry with paper towels and lightly salt and pepper
them. Add pork to hot oil over medium heat; brown 4-5 minutes on each
side. Remove pork from pan. Add shallots, tarragon, and wine; simmer
for 3 minutes. Add vinegar and bring to a boil. Continue cooking and
stirring until the mixture thickens. Stir in cream; return pork to
pan. Heat for a minute, turning pork over to coat it. Add salt and 
pepper to taste.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.