Pork Tenderloin French Dips

Pork Tenderloin French Dips was a recipe shown on the Rachael Ray show--she told her audience that her test kitchen loved it so much and kept raving about it--I have to agree with them --it was fabulous easy and we will definitely be making it again. I think the recipe was really for only one of the pork tenderloins in i the package but cooked 2 with the intent to send Daniel home with leftovers! We served him this the night he got back from Denmark--he appeared to love it as he ate a second 'sub' as well!! Also next time I would have Kevin slice the pork even thinner --do both pieces of pork--you will eat it!!

1 pork tenderloin (14 to 16 oz.)

EVOO, for drizzling
Montreal steak seasoning
1 container (32 oz.) chicken stock
1 small orange, zested and sliced
1 carrot, coarsely chopped
2 large shallots, coarsely chopped
2 cloves garlic, crushed
2 bay leaves
A drizzle honey
A few peppercorns
A few sprigs thyme, finely chopped
2 small sprigs rosemary, finely chopped
A small handful flat-leaf parsley, finely chopped
1 baguette loaf, cut crosswise into 4 pieces, or 4 hoagie rolls (8 inches each), split

Oops here is the first step--drizzle pork with EVOO and sprinkle liberally with montreal seasoning --put in your oven as seen here ;) or as Rayray says- here is the first step-love the throw it part!
Heat the oven on the highest setting to get it hot fast. Coat the pork in EVOO and season liberally with salt and pepper or montreal steak seasoning. Throw the pork into a baking dish and pop it into the oven. (Roast at 425° for 25 minutes.)

Meanwhile, In a saucepan, bring the stock, orange slices, carrot, shallots, garlic, bay leaves, honey and peppercorns to a boil, then simmer for 20 minutes.

Combine the orange zest, thyme, rosemary and parsley

Strain your broth mixture and yes toss the sliced oranges etc.

Thinly slice the pork on a slight angle - as I mentioned earlier next time would have my carver Kevin slice even thinner!

Dip the slices in the stock --now we just left them and even stored our leftovers in the stock --serve little dipping cups on side with the stock/broth mixture!

Pile pork slices onto the bottom bread slices. Spoon the orange gremolata on the pork and cover with the bread tops. Serve with the remaining stock for dipping.

Yup Daniel ate 2!! Guess he liked it!!

(c) MMIX KWP STUDIOS INC. All rights reserved.
132 E. 43rd St., P.O. Box 543 New York, NY 10017
917.332.3100