Pork tenderloin topped with lemon zest and chive flavoured butter, roasted broccoli

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Preparation

Chop chives finely and zest lemon, placing both in a small bowl along with room temperature butter. Mix well using a spoon. Once herbs and butter have combined thoroughly, season with pepper and salt or fleur de sel, to taste. Transfer flavoured butter to a ramekin, cover and refrigerate to harden it.

In a large skillet, melt and froth 25 g of butter over high heat. Season pork tenderloins on both sides and place them in the skillet. Lower heat to medium to prevent butter from burning.

While tenderloins are cooking, use a spoon to gather butter from the bottom of the skillet and pour it over the meat. After 3 minutes in the skillet, turn the tenderloins over and place them in the oven at 190 °C (375 °F) for about 4-5 minutes. Remove fillets from the oven and let them stand on a plate for about 10 minutes. Pour the remaining butter from the skillet onto the meat.

Preheat oven broiler. Cut broccoli heads into medium-sized florets. Space florets out evenly on a baking sheet and season them, adding olive oil. Place broccoli in the oven and let grill under the broiler for 5 minutes on one side. Turn florets over using tongs and place them under the broiler for 5 minutes longer. If broccoli is still too hard, bake it for a bit longer at 190 °C (375 °F) in your oven’s conventional setting. Remove broccoli from the oven once tender. Set aside.

Reheat pork tenderloins for about 5 minutes. Arrange broccoli at the centre of each plate, cut fillets in 1 cm thick strips, and place them over the broccoli. Finish with generous dollops of butter on the meat, which will melt nicely onto the tenderloins. Serve immediately.

Source: Martin Juneau