Pork Tenderloins, Pimentade Sauce

Pare the tenderloins and lard them with medium lardons (No. 3, Fig. 52). Fry some mirepoix (No. 419) in butter, moisten it with Madeira wine and let get cold; cover the tenderloins with this and wrap them up in several sheets of buttered paper, then roast in a hot oven for twenty minutes; unwrap, glaze, and let attain a good color. Prepare a pimentade sauce (No. 521) reduced with the mirepoix; pour some of this sauce under the tenderloins and serve some separately.