| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Pork tenderloins, total |
|
|
weight 1-3/4 pounds |
| 1/3 |
c |
Honey |
| 2 |
T |
Soy sauce |
| 2 |
t |
Chinese five-spice powder |
| 6 |
|
Idaho potatoes, peeled and |
|
|
cut into 1/2-inch dice |
| 6 |
|
Whole cloves garlic, peeled |
| 3 |
T |
Butter, plus 4 tablespoons |
|
|
cold butter up to 6 |
| 3 |
T |
Half and half, up to 6 |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
INSTRUCTIONS
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 2 -
Servings: 6 Preheat the oven to 450 degrees F. Set the pork
tenderloins in a roasting pan and roast for 15 minutes. While they are
roasting, in a small mixing bowl, combine the honey, soy sauce, and
Chinese five-spice powder. After 15 minutes, remove the pork from the
oven, baste the tenderloins with the honey sauce, lower the heat to
350 degrees F. and return them to the oven. Continue to roast, basting
on occasion with the honey sauce, for 35 to 45 minutes,or until the
internal temperature reaches 155 degrees F on an instant-read
thermometer. In a medium saucepan, place the potatoes and garlic
covered by 2 inches of cold water. Simmer, partially covered, for 25
minutes, or until the potatoes are tender. Drain the potatoes and
return them to the pot, off the heat. add to 6 tablespoons of butter
and half and half to the potatoes (add as little or as much as you
like) and mash them with a masher or potato ricer. Or, puree the
potatoes in a food mill (do not use a food processor; this willturn
the potatoes gummy), and then whisk in the butter and half and half.
Season with salt and pepper. Keep the potatoes warm in a double boiler
until serving time or reheat right before serving in a microwave oven.
When the pork is done, transfer the tenderloins to a cutting board.
Pour the pan and basting juices into a skillet and boil them down
until 3/4 cup remains. Remove the sauce from the heat and whisk in the
cold butter, tablespoon by tablespoon; season with salt and pepper.
Cut the tenderloins on a diagonal into thin slices and set them on a
plate; garnish with mashed potatoes. Brush 2 to 3 tablespoons of sauce
over the pork slices. Source: Good To Eat by Burt Wolf (Publisher:
Doubleday, 1999) http://gourmetconnection.com/burtwolf Posted to The
Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by
MM_Buster v2.0l.
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