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Aside from bacon, I rarely cook pork, but I have to say whenever I do I always love it, especially if it’s a beautiful piece such as tenderloin. As the name suggests, this is cut from the loin of the animal which is lean and tender and therefore requires very little cooking. It also has a reasonably mild flavor which makes this sauce a perfect partner. Lovely and creamy with a teensy kick from the fish sauce and aminos, then a bit of depth provided by the sage.
This is such a quick and easy dish to prepare and if you’re not as keen on pork as I am, the sauce will also work a treat with most other meats.
- Trim the pork fillets of any membrane and slice into 1½ inch rounds, to yeild around 3 per person.
- Heat a frying pan on medium heat and melt the lard. When the pan is hot, add the pork pieces (cut side down) and cook for around 3-4 minutes on either side, or until just cooked through. Regulate the stove temperature if you feel it is getting too hot.
- Remove pork to a warmed plate, along with the juices. Pour the broth into the pan and scrape the bottom to release any sediment into the sauce.
- Now add the cream and bring everything up to a simmer. Add the fish sauce, coconut aminos, lemon juice, sage and the meat juices. Taste and sprinkle in a little salt if necessary, but it probably won't be.
- Divide the pork between warmed plates and spoon the sauce over top.