Pork Tenderloin French Dips

By khojnicki

Ingredients

• 1 pork tenderloin
• EVOO, for drizzling
• Salt and pepper
• Montreal steak seasoning
• 1 container of 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
• Honey, drizzle
• Peppercorns
• Sprigs of thyme, finely chopped
• 2 small sprigs rosemary, finely chopped
• Small handful of flat leaf parsley, finely chopped
• 1 baguette loaf, cut crosswise into 4 pieces

Preparation

Step 1

Heat the oven on high. Coat the pork with EVOO and season with salt and pepper or montreal steak seasoning. Throw pork into a baking dish and pop it in the oven and roast at 425 degrees F for 25 mins.

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

Combine the orange zest, thyme, rosemary, parsley.

Thinly slice the pork on a slight angle. Dip the single slices in the stock and pile them on to the bottom of the bread slices. Spoon the orange gremolata on the pork and cover with the bread tops. serve with the remaining stock for dipping.