VARKENSHAAS (Dutch roasted pork tenderloin with mustard sauce, for four)

2 pork tenderloins (1-½ pounds total), trimmed

2 tablespoons olive oil

5 tablespoons unsalted butter

1 teaspoon minced shallot

¼ cup dry white wine

2/3 cup chicken broth

3 tablespoons Dijon mustard

2/3 cup heavy cream

1 teaspoon finely chopped fresh basil leaves

1 teaspoon finely chopped fresh Italian (flat-leaf) parsley leaves

1 teaspoon fresh chives to garnish

egg noodles to serve

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1.  Preheat oven to 400*.

2.  Pat pork dry with paper towels and season with salt and pepper.  In a large, heavy kettle heat oil and 4 tablespoons butter over moderately high heat until hot but not smoking and brown pork on all sides.  Reduce heat to moderate and cook pork, covered, stirring occasionally, 10 minutes.  Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155* for barely pink meat, 10 to 12 minutes.

3.  While pork is roasting, add remaining tablespoon butter and shallots to kettle and cook over moderate heat until softened.  Add wine, broth and mustard and simmer, scraping up brown bits, until reduced by about half (about 5 minutes).  Add cream and basil and simmer until thickened (another 3 to 4 minutes).  Stir in parsley and salt and pepper to taste.

4.  Cut pork into ½ inch thick slices.  Pour sauce over pork and garnish with chives.

from Gourmet Magazine, September, 1996