Victor Borge's Braised Pork Tenderloin with Cream Gravy
4 filet of pork tenderloin, each weighing 1/2 to 3/4 pound
Salt and pepper
Cinnamon (or basil, or thyme)
2 tablespoons sweet butter
2 tablespoons water
1/2 teaspoon flour
1 cup heavy cream
Trim off excess fat from pork. Dry well, rub with cut lemon. Rub outside well with salt, pepper and cinnamon. Let stand ten minutes. Melt butter in Dutch oven until sizzling. Quickly brown filets on all sides. Add water, cover and cook 20 minutes, braising slowly. Turn once.
Remove meat to a heated platter. Stir in flour and cook 3 minutes. Add cream, cook slowly over low heat until thickened. Serve. Allow one filet per serving. Serve with boiled potatoes, slivered cucumber, currant jelly and gravy.
Victor's Thoughts: Avoid overcooking the meat. Cook according to thickness and size of each filet. But cook it European style, pink inside like lamb.