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provençal pork tenderloin

INGREDIENTS: 1.5 lb Pork Tenderloin 2 Garlic Cloves, minced 2 tbsp Extra Virgin Olive Oil, divided 1 tsp FRENCH PANTRY Garlic & Chive Herb Blend Sea Salt & Ground Black Pepper, to taste

1 Large Sweet Onion, chopped ½ c Chicken Broth ¼ c Balsamic Vinegar 3 tbsp Provençal Mustard 1 tbsp Pure Maple Syrup 3 tbsp FRENCH PANTRY Onion & Red Pepper Herb Blend

INSTRUCTIONS; 1. Preheat the oven to 375 degrees F. 2. Wash and pat dry the Pork Tenderloin. Remove any excess membranes. Season with Salt, Pepper, and the Garlic & Chive Herb Blend.

3. Warm a large pan over medium heat. Add 1 tbsp Olive Oil to coat the pan. Brown the Pork for 3 minutes on the front and back, and 2 minutes on the each side.

4. Transfer the browned Pork loins to a baking dish. Insert a digital meat thermometer into the thickest part of the loin, and cook until it reaches 145 degrees F (about 20 minutes). Allow the loin to rest for 10 minutes.

5. In pan over medium heat, add a tbsp of Olive Oil and sauté the chopped Onions until they begin to soften and turn translucent (about 8 minutes). Add Chicken Broth, Balsamic Vinegar, Mustard, Maple Syrup, and Roasted Onion & Red Pepper Herb Blend. Stir and deglaze the pan. Bring the mixture to a boil, then lower the heat to a simmer. Reduce the mixture by stirring often.

6. Slice the Pork loin width-wise on a bias, and return any juices that collected to the sauce pot, and stir.

7. Serve the Pork Tenderloin topped with the Balsamic Provençal Sauce.

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A REWARDING EXPERIENCE Table for 10, please! Fill yours, and be rewarded. A seat at the head of our table is reserved for you each time you chair private cooking classes, and the more you chair, the better you’ll fare with exclusive rewards.

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BON REWARDS bon BASIC $250 - $400 Sales

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By chairing a cooking class with us you will: • Build your own collection of bon COOK products completely on the house • Take advantage of monthly Chair-only specials • Enjoy Partnership Perks* • Receive FREE SHIPPING**

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BEGIN YOUR JOURNEY TODAY At bon COOK we are on a mission to create the best entrepreneurial opportunity for people. With a passion led by cooking and gathering to connect through food, we recognize the impact that our business has on individuals, their families and entire communities by empowering and inspiring them in the kitchen.

Join us as a bontrepreneur today and start building a business with purpose. Reach your customers digitally via virtual events and gather groups together for live classes to help people experience simply prepared meals at home. Begin your journey with bon COOK and discover what it means to live a bon LIFE. Consultant’s across the country have had proven success with various forms of cooking classes. From in-home, to online, to Farmer’s Markets and Trade Shows, you pick the method that works for you.

The best part is, you work when and where you want so you never have to miss a moment with your family!

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TEACH. SHARE. REPEAT. Offer private cooking classes of your choice, arranged around your schedule, and start enjoying the balance of living a bon LIFE. You’ll love the income and rewards received from a business where you control the results.

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Demonstrate how easy cooking at home can be! We offer multiple Cooking Class Outlines complete with recipes to get you started. Enjoy the satisfaction of changing lives by reshaping how people relate to food. Whether online or in-person, you'll love wowing guests with how well our products perform.

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Build your cooking community as you share how to have a better experience in the kitchen. People will naturally want to join your community when they see how to turn chore in the kitchen into pleasure and the life-changing impact it has.

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NEW! Flexipat Canelé Tray

traditional french canelé recipe INGREDIENTS

2 c Whole Milk 2 ½ tbsp Unsalted Butter

1 c Granulated Sugar 2/3 c All-purpose Flour

2 Large Eggs 2 Large Egg Yolks

3 tbsp Dark Rum 2 tsp Vanilla Extract

INSTRUCTIONS

Bring the Milk and the Butter to a boil. Remove from the heat, stirring occasionally (3-5 minutes) cooling the mixture slightly.

In a bowl, combine the Sugar, Flour, Eggs and Egg Yolks, whisk into a soft paste.

Whisk paste as you slowly pour the milk mixture. Continue to whisk until fully combined into a smooth liquid. Stir in the Vanilla and Rum. Refrigerate 12-24 hours.

Once ready to bake, remove batter from fridge and allow to come to room temperature. Place the Flexipat Canelé Tray on a Perforated Baking Sheet and set aside.

Preheat oven to 450˚F. Fill each well of the tray ¾ full. Bake for 30 minutes. Reduce the oven temperature to 400˚F for an additional 30-40 minutes. Allow to cool for 10-20 minutes before removing from the molds. Place on cooling rack and allow to cool to room temperature. Serve and enjoy!

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34901 Woodward Avenue, Suite 201 | Birmingham, MI 48009 ph: 888.838.1998 | fax: 866.219.5155 | info@boncook.com | boncook.com