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Caramelized Shallot Crepe with Pork Tenderloin and Vanilla Infused Beurre Blanc

Spice Islands®

Caramelized Shallot Crepe with Pork Tenderloin and Vanilla Infused Beurre Blanc


  • Prep Time: 1 hour
  • Total Time: 1 hour 17 minutes

4 to 6 servings


Pork Tenderloin

2 tablespoons Mazola® Pure Olive Oil

2 tablespoons honey

2 tablespoons orange juice

1/4 cup dry white wine

2 teaspoons Spice Islands® Minced Garlic

1 teaspoon Spice Islands® Minced Onion

1 (1 to 1-1/2 pounds) pork tenderloin


6 Basic Crepes (see recipe link below)

1 tablespoon Mazola® Pure Olive Oil

1/2 cup finely minced shallots

Vanilla Infused Beurre Blanc

1/3 cup finely minced shallots

1/4 cup white wine vinegar

1/4 cup dry white wine

1 cup cold butter, cut into chunks

Season to taste with salt and Spice Islands® Fine Grind Black Pepper

1 teaspoon Spice Islands® Pure Vanilla Extract

1/2 cup grated Gruyere cheese


Pork Tenderloin:
Combine oil, honey, orange juice and white wine in a resealable plastic bag. Add minced garlic, onion and pork tenderloin. Marinate in the refrigerator at least 30 minutes before grilling.

Preheat grill to medium-high heat. Remove tenderloin from the marinade; discard marinade.   Grill pork 12 to 18 minutes or until an internal temperature reaches 155°F.  Remove from grill and tent pork with foil until ready to assemble the crepes.

Heat oil in a skillet over medium heat. Add shallots and sauté 3 to 5 minutes or until caramelized. Set aside.

When preparing the crepe, brush the pan with butter and sprinkle with approximately 2 teaspoons of the shallots.  Add the batter, swirling to fill the pan. Continue to cook the crepe according to the Basic Crepe recipe.

Beurre Blanc:
Combine shallots, vinegar and wine in a medium saucepan. Simmer over medium-high heat until most of the liquid has evaporated. Increase heat to high and add butter. Whisk continuously until all butter is melted.
Season with salt and pepper to taste; whisk in vanilla extract. Remove from heat, cover and keep warm until serving.

To Serve:
Slice pork tenderloin 1/2-inch thick on the diagonal. Divide pork evenly among crepes; sprinkle with shredded Gruyere cheese. Roll filled crepes and place on serving dish. Pour Vanilla Infused Beurre Blanc over the top of crepes; garnish with fresh chives, if desired.

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