Pork Tenderloin with Bergamot (Bee Balm) Sauce

Bergamot, as in Scarlet Bee Balm (Monarda) not Bergamot orange, is a perennial flower that I've had in my garden for many years.

I have just discovered that it is a savory herb used to make tea or to add flavour to breads and meats. It has a mildly minty taste.

Marinate your pork tenderloin in olive oil, lime juice, salt and pepper for a couple of hours. Then roast it in a 400 F oven or barbecue for about 20 minutes. Let it rest.

While the meat is resting make up the sauce.

2 tbsps butter
1 green onion, sliced
1 tbsp flour
1/4 cup chicken stock
2 tbsps white wine
2 tbsps chopped bergamot leaves
1 tsp chopped parsley
1/2 tsp thyme leaves
1 tbsp 10% cream
salt and pepper

In a small saucepan melt the butter and sweat the green onions. Whisk in the flour. Cook 1 minute then add the chicken stock and white wine.

Whisk until smooth and add the bergamot, thyme, parsley, salt and pepper to taste. Simmer a couple more minutes and remove from heat. Add the cream.

Serve with slices of pork.

Adapted from: http://backyardpatch.blogspot.ca/


If you like this you might also like to try cooking with nasturtium.

http://hotandcoldrunningmom.blogspot.ca/2015/11/salmon-with-nasturtium-vinaigrette.html

And here's another using Bee Balm...

http://hotandcoldrunningmom.blogspot.ca/2016/08/bee-balm-shortbread.html