This is going to sound terribly pretentious, but I love the smell of fresh basil.
Yes, that did sound pretentious. In fact I sound like one of those cooks.
The ones who say things like: “that muffin was ok, but I’ve had better in a little cafe on the left bank of the Seine” or “Starbucks?! Are you joking?! I prefer my coffee harvested from the eastern slopes of the Himalayas and passed through the digestive tract of a civet cat.”
Be that as it may, there’s no getting around my love of fresh basil and I remain unapologetic about being a herb snob: dried basil will. Not. Do.
Use the fresh stuff, make it into a paste with garlic and add cream.
That’s essentially all there is to this recipe, and yet it’s the kind of thing you could unashamedly serve to the friends who go to Paris “because you simply can’t get good cheese anywhere else dahling!”
Pork Tenderloin with Basil Cream Sauce (serves 2)
- 113g pork tenderloin
- 8-10 fresh basil leaves, roughly chopped
- 2 garlic cloves, chopped
- 1 tsp lemon juice
- 1/3 cup heavy cream
- Add the basil, garlic and lemon juice to a food processor and blend until it becomes a chunky paste.
- Season your pork. Take a generous tsp of the basil paste and smear it over the pork, working it into the meat. Cover and chill for 30 minutes.
- Remove from fridge, place into a greased or lined baking tray and roast pork at 400 for 25-30 minutes, depending on the thickness of your tenderloin.
- While the pork is cooking, prepare the sauce by whisking together the remaining paste with the cream in a small saucepan. Heat until warm then pour over pork and serve immediately.
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