Ingredients
5 tablespoons unsalted butter, cut into 1/2-inch cubes
2 12-ounce pork tenderloins, well trimmed
Olive oil
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
You're reading one of recipes available free. Full library with Gastronome.
mix first 9 ingredients in heavy medium saucepan. boil until mixture is reduced to 1 1/2 cups, about 20 minutes. strain, pressing on solids to extract liquid. discard solids. return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes. whisk in butter a few pieces at a time. season with salt and pepper. meanwhile, prepare barbecue (medium-high heat). brush pork with olive oil. sprinkle generously with salt and pepper. grill until instant-read thermometer inserted into center of pork registers 145f, turning frequently, about 20 minutes. let pork rest 5 minutes (temperature will increase to 150f). thinly slice pork crosswise. divide pork slices among 6 plates. spoon rutabagapuree alongside. drizzle sauce over pork and serve. *brown star-shaped seedpods available at asian markets and specialty foods stores and in the spice section of some supermarkets.