Burgundy Pork Tenderloin - cooking recipe

Ingredients

3 (1 lb) pork tenderloin
6 tablespoons oil
1 3/4 ounces butter
2 cups heavy cream
Marinade
1 liter good dry red wine
1 bouquet garni
3 sprigs tarragon
30 juniper berries
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Preparation

Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
Remove pork and gently pat dry with a paper towel.
Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
Deglaze with the marinade and braise for 3-5 minutes.
Remove the filets when fully cooked(170\u00b0 inside), set aside, and keep warm.
Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
Cook for another 5 minutes, or until thickened.
Cut the pork into medallions, and pour the sauce on top to serve.