I have recently began building cooking class company in West Palm Beach called Kitchen Ninjas CT. My sous chef and I will be sharing our original recipes on this site. We have began with one site and are expanding into two other sites. For this recipe I made a Basil Vinegar 3 weeks ago to use in this sauce. To make Basil Vinegar take 2 cups of White Wine Vinegar and heat warm but do not boil. Put 1 cup of fresh Basil in clean jar and pour vinegar over. Let cool and seal lid. Keep in cool dark place for 14 to 30 days. Strain before use in sauce to remove Basil leaves. Hope you enjoy this dish. I look forward to sharing next months recipe with you.
11/2 lbs of Pork Tenderloin
Fresh Ground Black Pepper
2 Tbsp Canola Oil
1 Tbsp Montreal Steak Seasoning
2/3 cup Basil Vinegar
2 Tbsp Brown Sugar
1/2 Tbsp unsalted Butter (cut into bits)
2 Tsp chopped Parsley
1. Marinated Pork in Canola Oil and Montreal Seasoning. Let marnate at least 1 hour. Sear pork and set aside.
2. Preheat oven to 350 degrees. Pour out most of out from pan meat seared in. Add basil vinegar, turn up heat to high. Scrape bits from pan about 3 minutes. Reduce by half. Turn to low and stir in brown sugar for about 30 seconds. Remove from heat and whisk in butter bits. Stir in chopped Parsley.
3. Cut pork into medallions and cook 1 minute. Shingle medallions on platter, pour sauce over.