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.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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