Mignons de Porc à l’Ail

Name: Mignons de Porc à l’Ail
Yield: Serves 4-6
Cuisine: American
Ingredients: ½ cup/110 ml strong, dark chicken or veal stock; ¼ cup/56 ml white wine; salt and pepper; 2 shallots, thinly sliced; 3 tbsp/42 g butter; 2 slices of bacon; 1 tbsp/14 ml olive oil; 4 heads of garlic confit; 4 pork tenderloins, about 10 ounces/280 g each; 1 sprig of flat parsley, finely chopped

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

This is one of the most popular dishes at Les Halles. Yet another dish that would really benefit from a stash of good demi-glace.

Ingredients

4 heads of garlic confit
4 pork tenderloins, about 10 ounces

Europe
Americas
France
United States
Main course
Gluten-free
New York
Mediterranean

Method

Prep

Use the fork to mash half of the garlic cloves. Reserve the remaining cloves separately in the small bowl. Lay two of the tenderloins down across the cutting board. Lay some plastic wrap across them and give them a light pounding with the heel of your hand. You’re looking to flatten the tenderloins ever so slightly on the fatter end. Remove and discard