Pork Provencale

* Exported from MasterCook *

Pork Provencale

Recipe By : Indiana Pork Producers Asso. Taste of Elegance Competition
Serving Size : 2 Preparation Time :0:00
Categories : Bobbie Not Sent Main Dishes
Pork Pork - Tenderloin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pork Tenderloin
1 oz. black pepper
1/4 cup black olives
2 oz. capers
2 oz. anchovies
1/8 cup flour
1/4 cup bread crumbs
1/8 cup olive oil

Season pork with black pepper.
Sear pork and set aside.
Combine black olives, capers, and anchovies and puree.
Lightly dust pork with flour.
Coast with bread crumbs.
Finish in 400 degree oven approximately 15 to 20 minutes.
Sauce pork demi-glaze.
Serves 2.
Hoosier KitcheNet
http://www.ind.com/KitcheNet
Indiana Pork Producers Association Taste of Elegance Chefs Competition
Prepared by David Crutchfield
Chef at Indiana Roof Ballroom, Indianapolis
David has been the Chef at the Ballroom since October 1995. He is
responsible for the day-to-day production of all banquet functions at the
Ballroom, which seats 1,000 people. Before coming to the Ball room, David
was the Chef at the Indianapolis Zoo. He has also worked at the Adams Mark
Hotel, Indianapolis, and Hyatt Regency Hotels in Indianapolis, Beaver Creek,
Colorado, and Hilton Head Island, South Carolina, for a total of five years.
In 1995, David won the Indiana Producers Taste of Elegance contest, and
competed at the National Taste of Elegance contest.
Copyright © 1996 Stevens & Associates
KitcheNet Master: Roger H. Stevens roger@ind.com
MC formatting by bobbi744@acd.net ICQ#2099532


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