Pork Tenderloin and Crayfish Butter

Pork Tenderloin and Crayfish Butter
Recipe from Tom’s BBC Three Counties Radio show – 02.07.2017
Serves 4

2 x pork tenderloin
200g crayfish
250g unsalted butter
100ml white wine
50ml double cream
3 banana shallots
2 cloves of garlic

Trim pork to remove sinew
Preheat oven to 180 °c

Finely chop shallots & garlic & then soften in pan with a touch of oil. Add white wine, reduce by ½, add cream & reduce by ½. Set to side.
Coat pork with a touch of oil, season with salt & pepper. Move pork to hot pan to sear all sides. Transfer pork into a roasting tin & cook in oven at 180 °c for 8-10 minutes. Set aside to rest. To finish bring cream & white wine mixture up to boil, gradually add cubes of butter until emulsified. Add crayfish to mixture to warm & season to taste.

To serve, pour sauce over pork tenderloin to serve.