| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Caprial2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dry red wine |
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
c |
Dried cherries |
| 1 |
tb |
Chopped gingerroot |
| 2 |
c |
Rich Chicken Stock |
| 2 |
tb |
Unsalted butter |
| 1 |
ts |
Cracked black pepper |
|
|
Salt to taste |
| 4 |
|
Pieces pork tenderloin; 6 ounces each |
| 1 |
ts |
Curry powder |
|
|
Salt and black pepper to taste |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
DRIED CHERRY SAUCE
PORK TENDERLOINS
For the sauce, place wine, shallots, garlic, cherries, and gingerroot in a
large saucepan. Over high heat, boil to reduce the mixture until about 1/4
cup of wine remains, 4 to 5 minutes. Add chicken stock and boil over high
heat until reduced by half, about 5 minutes.
Puree the reduced mixture in a blender or food processor until smooth.
Return it to the saucepan and, over medium heat, whisk in butter and season
with pepper and salt. Keep sauce warm while preparing the tenderloins.
To prepare the tenderloins, preheat the oven to 350 degrees. Season the
tenderloins with curry powder, salt, and pepper. Set aside. Heat oil in a
large, ovenproof saute pan until smoking hot. Add pork and sear on both
sides, about 2 to 3 minutes total. Place pan in oven for 5 to 8 minutes for
medium doneness, depending on the thickness of the tenderloin. Remove from
oven and allow to rest for a minute. Slice the pork and divide among 4
plates. Serve hot with the Dried Cherry Sauce.
Serves four.
Converted by MC_Buster.
Per serving: 2102 Calories (kcal); 70g Total Fat; (32% calories from fat);
197g Protein; 133g Carbohydrate; 652mg Cholesterol; 634mg Sodium Food
Exchanges: 0 Grain(Starch); 27 Lean Meat; 1 Vegetable; 8 Fruit; 8 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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