Pork Parisian
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Chef's Note: This is a famous French dish. They call Clarified Butter Buerre Blanc and it makes one of the great sauces of the world. It is so simple that you will not believe how good it can be.
Ingredients
A 6 slice size of Pork Tenderloin1 cup buttersalt and pepperDirections:
Heat butter to foaming and skim off the scum until the butter is clear
Roast pork tenderloin to 145 F on a meat thermometer or saute to the degree of rareness you like.
Cover with Clarified Butter sauce
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