Recently, the cost of beef has gone through the roof! Cuts I used to buy such as skirt steak and hanger steak for $10 a pound are now the same price as sirloin and rib eye. A Montana girl at heart, I can not jump on the culinary fashion runway and pay exorbitant prices for the cuts my grandfather used to buy to save money and still put meat on the table. So, pork has become fashionable at my table. I’m a firm believer that pork needs sauce to dress it up and make it every bit as delicious as its red meat farm companions. This piggy preparation merits serving for special occasions and I promise no one will turn their snouts up when they taste it.

Kitchen Notes
Pay close attention to pork cooking temperatures. A meat thermometer is a must. Good pork cannot be over or under cooked!



  • 1/4 olive oil

  • Sea salt and freshly ground black pepper

  • Zest of 1 lemon

  • 1/2 cup lemon juice

  • 1 tablespoon garlic, grated

  • 1 tablespoon fresh rosemary, minced

  • 1/2 tablespoon fresh thyme leaves

  • 2 (1) pound pork tenderloins


  • 1/2 cup crème fraîche

  • 1/3 cup whole grain mustard

  • 2 tablespoons + 1 teaspoon fresh lemon juice

  • 1 teaspoon thyme leaves

  • Pinch cayenne pepper

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper


  • 4 shallots, sliced in rings

  • Safflower oil



1. To make the pork marinade, combine the olive oil, salt, pepper, lemon zest, lemon juice, garlic and herbs in a bowl. Cover, refrigerate and leave overnight or at least two hours. Remove from refrigerator one hour before cooking.

2. To make the sauce, combine all ingredients, stir and refrigerate for up to 24 hours.

3. Turn gas grill or indoor griddle to highest setting. When hot, remove pork from marinade and put on grill or griddle.

4. Turn grill down to medium (leave indoor griddle at highest setting).

5. While pork is cooking, heat 2 inches of safflower oil in a very small sauce pan on medium high heat.

6. Add one ring of shallot to oil and see if it immediately fries up. If it turns black within seconds, turn down the heat. If it appears to be soggy, turn up the heat. When the shallot fries in about 10 seconds to a golden brown, the temperature is right. Add all shallots and watch without blinking. Remove with a strainer to a paper towel to soak up excess oil.

5. Cook pork tenderloin until an instant read thermometer reads 137 degrees F.

6. Remove from heat and cover with foil to rest 5 minutes. The temperature will continue to rise to between 140 and 145 degrees, the recommended temperature for pork. A little pink is fine and will insure the meat is juicy and tender rather than dry and chewy.

7. Slice pork in one inch medallions, arrange on platter with the sauce in the center for passing. Pass the crispy fried shallots on the side.

Serves 6-8