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Receta Pan roasted pork tenderloin with blackberry sauce
by Marla Nichols

Pan roasted pork tenderloin with blackberry sauce

Marinated whole pork tenderloin, pan-roasted and served with savory fresh blackberry sauce.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 whole, untreated, uncooked pork tenderloin
  • Marinade:
  • 3 Tbs. soy sauce
  • 1 tsp. dry mustard
  • 1/4 cup rice vinegar
  • 1 tsp. Asian chili sauce
  • 1 Tbs. minced garlic
  • 1 Tbs. minced ginger
  • 1 Tbs. agave or honey
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • Sauce:
  • 2 cups blackberries
  • 1/2 cup wine or water
  • 1 tsp. Dijon mustard
  • 2 Tbs. agave or honey
  • Juice from 1/2 lemon
  • 4 oz. butter

Direcciones

  1. Preheat oven to 400 degrees
  2. Combine marinade ingredients and pour over tenderloin.
  3. Marinate for at least 4 hours, let pork come to room temperature before cooking.
  4. Add oil to medium hot saute pan and brown all sides of tenderloin, taking care not to blacken the meat.
  5. Place pork in preheated oven and roast for 20-25 minutes or until internal temperature is 145 degrees. Remove pan from oven, remove pork from pan, and let pork rest, while lightly covered, for 10 minutes.
  6. Place berries in saucepan with wine or water and bring to a boil.
  7. Reduce heat and simmer for 10 minutes, mashing berries as they cook.
  8. Strain into a bowl and return sauce to the pan.
  9. Add mustard, agave/honey, lemon juice, and half of the tenderloin marinade.
  10. Simmer over low heat until mixture becomes syrupy--5-10 minutes.
  11. Whisk in butter and keep warm over hot water.