| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Pork |
6 |
Servings |
INGREDIENTS
| 2 |
sm |
Pork tenderloins; (about 12 ounces each) |
| 2 |
ts |
Fine sea salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
tb |
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 <louiseh@earthlink.net> on Apr 16,
1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”