Pork Tenderloin with Lemon and Anise

Pork Tenderloin with Lemon and Anise
  • 4 servings
  • 0:30 Preparation
  • 0:25 Cooking
  • 0:55 Total Time

Ingredients

Add all
  • 1/2 cup
    (125 mL)

    white wine

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 1 Tbsp.
    (15 mL)

    organic honey

  • 1 Tbsp.
    (15 mL)

    lemon

  • 1 Tbsp.
    (15 mL)

    crushed anise seeds

  • 2

    cloves of garlic, chopped

  • 1 1/3 lb
    (550 g)

    quebec pork tenderloin

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1

    egg yolk

  • 1/2 cup
    (125 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    chopped capers

  • Salt and pepper to taste

Preparation

Bring wine, lemon juice and honey to a boil. Reduce by half and let cool.

Combine lemon zest, anise and garlic. Season to taste.

Heat 15 ml of oil and brown pork on all sides.

Coat tenderloin with lemon-anise mixture, then cook in the oven (10-15 minutes) at 190°C (375°F).

While tenderloin is in the oven, whip mustard and egg yolk and whip.

Add the oil gradually, stirring constantly to create an emulsion. Stir in wine/lemon/honey reduction and add capers. Season to taste.

Source: Féd. des producteurs de porcs du Québec