Martini Pork Tenderloin Recipe

How to make it

---

• Pare all skin
• and any excess fat off tenderloin(s),
• cut into about thumb-long pieces.
• Melt butter in skillet,
• put freshly ground pepper and salt on meat,
• brown meat on all sides,
• remove from pan.
• Sauté cubed onions in skillet until golden brown,
• add meat,
• stir.
• Turn down heat.
• Add lemon juice
• vermouth,
• cover skillet with lid,
• et simmer for about 5 minutes.
• Add cream,
• brown gravy paste,
• stir
• (you may at this point stir about 1 TBSP starch into cream, then adding it to skillet), stir.
• Season to taste,
• cover with lid.
• Keep on lowest setting until pink on inside
• (about another 5 – 10 minutes depending on thickness of tenderloin).
• Remove lid,
• add drained green pepper corns,
• stir .
• serve with noodles or crusty French bread and
• either tomato
• or other kind of salad.
• Instead of the green pepper corns I have also used pink or the very colourful ones, but I still like the green best.
• You may also want to use whiskey, cognac or other alcohol and light it – this varies the taste.