6934 ROUTE 9
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Adapted by Jessica Bard from recipe by Oliver Berté for Emile Henry
Serves  3 to 4

2 teaspoons curry powder
3 carrots (about 1/2 lb), cut into matchsticks
3 tablespoons olive oil
1 pork tenderloin (about 1 1/2 lbs), cut in half crosswise  (or 3-4 pieces)
2 tablespoon butter
6 small shallots, peeled and halved root to stem
1 teaspoon sugar
1 bay leaf
3 tablespoons brandy
Kosher salt and freshly ground black pepper to taste

1. In a large bowl, toss the curry powder with the carrots and set aside.

2. Heat the oil in a round stew pot with tight fitting lidover medium-high heat. (Emile
Henry's 18cm flame-proof ceramic pot or small tagine  or 4-5 qt Dutch oven works well)

3. Season the pork pieces with salt and pepper. Add to the pot and sauté on all sides until
browned, about 4 minutes total. Remove to a dish and set aside.

4. Add the butter and shallots to the pot. Cook for 3 minutes, stirring often.

5. Add the sugar, carrots, and bay leaf and stir to combine.
Cover and cook over low heat for 4 minutes.

6. Add the brandy and stir to release any browned bits from the bottom of the pan.  Set
the meat on top of the vegetables, cover, and cook without opening for 20 minutes.

7. Let rest, covered, for 5 minutes before serving.
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