Burgundy Pork Tenderloin

• 3 (1 lb) pork tenderloin
• 6 tablespoons oil
• 1 3/4 ounces butter
• 2 cups heavy cream
• Marinade
• 1 liter good dry red wine
• 1 bouquet garni
• 3 sprigs tarragon
• 30 juniper berries
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

1. Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
2. Remove pork and gently pat dry with a paper towel.
3. Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
4. Deglaze with the marinade and braise for 3-5 minutes.
5. Remove the filets when fully cooked(170u0b0 inside), set aside, and keep warm.
6. Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
7. Cook for another 5 minutes, or until thickened.
8. Cut the pork into medallions, and pour the sauce on top to serve.

pork tenderloin, oil, butter, heavy cream, marinade, red wine, bouquet garni, tarragon, berries, salt, pepper

Taken from www.food.com/recipe/burgundy-pork-tenderloin-115118 (may not work)