What's cooking steemfoods community? I hope you are all well and safe. Today we journey on another culinary adventure as I show you my version of Pork Provencal.

This popular dish from France is rich and bold in flavors, perfect for family gatherings or when you have guests over. It's such a simple dish but it's elegant and it captures the essence of french flavors. It's creamy, with notes of butter, and the pork tenderloin is just decadent. So let's get it started.

Ingredients:

750 grams Pork Tenderloin
1 pc Buttercup Salted Butter, 200g
1 medium size White Onion, chop
3 cloves Garlic, chop
3 pieces Calamansi
1 bundle Fresh Parsley, chop
1/2 tablespoon Aji Ginisa Seasoning Mix
2 tablespoons McCormick Italian Seasoning
1 cup All Purpose Flour
1 pck Magnolia All Purpose Cream, 250ml
3 tablespoons Emperador Light Brandy or you may white wine
Salt and Pepper to taste
Oil for cooking
Aluminum Foil for wrapping

Procedure:

First, let's make the herb butter:

Step 1: Remove hard stalks and stems from parsley then finely chop.

Step 2: In a mixing bowl, add chopped parsley, 2 tablespoons of McCormick Italian Seasoning then add room temperature butter. Mix everything.

Step 3: Prepare a piece of aluminum foil 6"×10" lengthwise.

Step 4: Place herb butter into the foil then roll and snag. Make sure both ends are closed.

Step 5: Refrigerate herb butter for atleast 30 minutes.

Second, lets prepare the pork tenderloin with the sauce:

Step 1: Chop onion and garlic. Set aside.

Step 2: Squeeze some calamansi juice on pork tenderloin.

Step 3: Season tenderloin with half tablespoon of Aji Ginisa Mix, 2 pinches of salt and 2 pinches of ground pepper.

Step 4: Flip tenderloin so that seasoning coats all the meat.

Step 5: Put in some flour on a rectangular plate. Then roll tenderloin on flour.

Step 6: On a non-stick pan, heat cooking oil on high heat.

Step 7: Pan sear tenderloin on high heat. Flip continuously until golden brown. This takes about 10 minutes.

Step 8: Once tenderloin is cook. Transfer into a grill rack to remove excess oil and to rest.

Step 9: On the same pan, add garlic and onions. Saute for 1 minute.

Step 10: Pour in 3 tablespoons of Emperador Light Brandy or white wine and 1 pack of Magnolia All Purpose Cream.

Step 11: Season cream sauce with some salt and ground pepper.

Step 12: Add some chop parsley then its time to plate.

Step 13: Slice cooked tenderloin then transfer into a plate.

Step 14: Remove herb butter from refrigerator. Slice into disc then place on top of the pork provencal.

Step 15: Garnish some parsley leaves then serve.

Give this recipe a try and when you do, play some Edith Piaf's La vie en rose in the background. It will instantaneously bring you to France in the comforts of your own home.

Bon Appétit!