Marinated Pork Tenderloin With Pink Peppercorns
From ivy 16 years agoIngredients
- 1 kilo boneless pork tenderloin or pork ham shopping list
- 2 finely chopped garlic cloves shopping list
- 1 spoonful thyme honey shopping list
- ½ cup of orange juice shopping list
- ¼ cup balsamic vinegar shopping list
- ½ cup olive oil shopping list
- ¼ cup orange liqueur shopping list
- ½ teaspoon seasoning salt shopping list
- 1 teaspoon crushed pink peppercorns shopping list
- ¼ ground mixed peppers shopping list
- ¼ teaspoon ground allspice shopping list
- ¼ teaspoon ground cumin shopping list
- Extra olive oil for frying shopping list
- all-purpose flour for dredging shopping list
- ½ teaspoon salt shopping list
- For sauce shopping list
- All marinade shopping list
- 1spoonful flour shopping list
- ¼ cup of milk shopping list
- For decoration shopping list
- 1 orange shopping list
- 2 red bell peppers shopping list
- A few pink peppercorns shopping list
How to make it
- 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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People Who Like This Dish 1
- bluewaterandsand GAFFNEY, SC
- ivy Whereabouts, Unknown
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The Rating
Reviewed by 1 people-
This sounds very good.I will try this recipe for sure.
bluewaterandsand in GAFFNEY loved it
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