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.
And here's another using Bee Balm...
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!