Recipe

Marinated Pork Tenderloin With Pink Peppercorns Recipe

Add Step-by-Step Photos	Ivy / All my dishes 6 months, 2 weeks ago Pork - Citrus - pink Peppercorns are the three ingredients I had to make this dish for the Royal Foodie Joust. However, if you do not like pork you can make it with turkey. Prep:180m Cook:30m Servings:4	Ivy
	pork tenderloin pink peppercorns orange sauce tasty

procedure

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Ingredients

1 kilo boneless pork tenderloin or pork ham

2 finely chopped garlic cloves

1 spoonful thyme honey

½ cup of orange juice

¼ cup balsamic vinegar

½ cup olive oil

¼ cup orange liqueur

½ teaspoon seasoning salt

1 teaspoon crushed pink peppercorns

¼ ground mixed peppers

¼ teaspoon ground allspice

¼ teaspoon ground cumin

Extra olive oil for frying

All-purpose flour for dredging

½ teaspoon salt

For sauce

All marinade

1spoonful flour

¼ cup of milk

For decoration

1 orange

2 red bell peppers

A few pink peppercorns

Directions

Combine garlic, balsamic vinegar, honey, oil, liqueur and seasoning salt to make marinade. Cut the meat into thin slices 1cm thick and marinate for at least 2 - 3 hours in refrigerator.

Place bell peppers in a small baking tin, wet with a teaspoon of olive oil, sprinkle with salt and place in preheated oven at 180 degrees centigrade for half an hour. Remove and place in a plastic bag for 10 minutes and then remove skin and seeds and set aside to cool.

Orange Sauce

Remove pork from marinade, reserving remaining marinade. Drain meat and then dredge pork slices into flour with salt and sauté on both sides. Remove to a platter and add marinade into skillet. Stir constantly, scraping the pan. Place meat in skillet again and simmer for 20 minutes. Remove to a platter and add the milk and if needed add a spoonful of flour to thicken the sauce.

Decorate platter with the red roasted peppers and slices or orange.

See more about this dish in www.kopiaste.blogspot.com

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