Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3 x pork tenderloins - (abt 12 ounce ea)
- 2 Tbsp. coarse sea salt
- 2 Tbsp. coarsely-grnd black pepper
- 1 x onion thinly sliced Juice of 1 lemon
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. minced shallots
- 1 Tbsp. chopped garlic
- 1/4 c. pistachios
- 2 Tbsp. extra virgin olive oil
- 2 c. Madeira
- 1/4 c. dry cranberries
- 1/4 c. dry currants
- 1 Tbsp. orange zest
- 1/2 c. demi-glace Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Trim pork tenderloin of excess fat and silverskin. Cut diagonally into 1- to 1 1/2-inch pcs. Mix salt, pepper, onion, lemon juice and extra virgin olive oil in a bowl. Toss with pork to coat each piece. Let rest for 1 hour.
- Smoke-cook with apple wood at 225 degrees for 1 hour. Use 3 pcs of pork per serving. Top with Madeira Glaze.
- Madeira Glaze: Saute/fry shallots, garlic and pistachios in extra virgin olive oil till shallots are tender and pistachios are toasted. Pour in Madeira and add in cranberries, currants and orange zest. Cook till reduced by 1/2. Add in demi-glace. Reduce slightly till sauce coats back of a spoon. Season with salt and pepper.
- This recipe yields 4 servings.
- Recommended Wood: Apple
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 229 | 37% |
| Total Fat 25.95g | 32% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.04g | |
| Cholesterol 114mg | 38% |
| Sodium 3595mg | 150% |
| Potassium 993mg | 28% |
| Total Carbs 28.32g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 16.95g | 11% |
| Protein 38.81g | 62% |
