| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Pork | 6 | Servings |
INGREDIENTS
| 2 | Pork tenderloins, about 12 | |
| ounces each | ||
| 2 | t | Fine sea salt |
| 1 | t | Freshly ground black pepper |
| 1 | T | Sweet hungarian paprika |
| 1 | c | Madeira sauce |
INSTRUCTIONS
Place the meat on a rack in a clay or stoneware baking dish. Sprinkle with salt, pepper, and paprika. Add about 1/2 cup water to the bottom of the roasting dish (water should not touch the rack). Roast in a pre-heated 425o oven for 25 to 35 minutes for medium rare. Allow the meat to rest for 15 minutes before carving. Serve with Madeira Sauce. MAKE IT AHEAD: Time your menu so that the tenderloin comes out of the oven 15 to 20 minutes before serving. Cover with foil and allow to stand in a warm place. Heat the Madeira Sauce and serve over the sliced meat on warmed plates. SERVING SUGGESTION: For a rich meal, first serve the Wild Mushroom Soup or Wild Mushroom Risotto, followed by the Tenderloin. For lighter fare, begin your menu with Egg Ribbon Soup. Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh <[email protected]> on Apr 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 455.7mg
Potassium: 4.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g