Pork tenderloin stew with Estragon(taragon) for nine persons, has become the christmas day dish of choice for my family:
Ingredients are a bottle of dry white wine,
roughly 1,6 kilograms of pork tenderloin (4lbs),
four packs of hollandaise sauce,
one pound of mushrooms,
Taragon, Taragon and Taragon!
Side dish were potato croquettes.
Slice the tenderloin and fry them in batches, spice them with salt, pepper and taragon when in the pan. Set the fried batches aside:
While the meat is going, thinly slice the mushrooms. If applicable, delegate the mushroom chores to a nearby family member:
(Thanks dad)
When all meat is done, the pan should have a nice crust on the bottom. Cook it loose with the wine and let it boil:
Essence of taste!
When the sauce base is boiling again, add the hollandaise and the pork. Let it simmer and reduce to roughly 1/2 to 2/3 of the original amount. Liberally add taragon, salt and pepper to the mix:
This should take around 30 to 45 minutes, depending on the amount of stew. About 20 minutes before serving, get the croquettes started. The pot should look like this by now:
Immmediately before serving, add the mushrooms so the'll conserve their fresh and raw taste:
DONE!
Serve with the croquettes and enjoy:
Dessert was a christmas-themed ice cream:
