|
Post by dlslith on Oct 31, 2009 9:34:28 GMT 10
3 tenderloins
Marinade in 3 ounces of honey, fresh rosemary (two sprigs), ground cloves (1 tsp), mustard (3 Tb), lemom pepper, a little salt. Sea salt for me, but regular salt is fine. And a dash of soy sauce. Let sit in the fridge for a minimum of one hour. Turn every 30 minutes to incorporate the marinade evenly. In a hot frying pan, add oil and sear the pork until it is caramalized on all sides. 30 seconds should do this on each side. Once all sides are browned, transfer to a cookie sheet pan, and in a preheated 350 degree oven, cook until internal temp is at least 160 degrees. Maybe 10 to 15 minutes. While this is in the oven, deglaze your fry pan with red wine (Merlot preferably). The adding of the wine (you need to stir this) lifts all the ingredients stuck to the pan during the frying process and incorporates it into the sauce. Add half a cup of water to this Reduce by half ( let it evaporate ). Take the sauce off the burner, add a TB of non salted butter, whisk in and there you go. Thicken' s it and makes it much richer in flavor. Serve with Duchess potatoes, roasties, mashed and a veg . Your call. It's all good. Or refigerate it and keep it cold to serve as a garnish for say, a celeriac and daikon salad. What ever works. Just thought I'd put it out. Fun stuff
|
|
|
Post by saffire on Nov 8, 2009 4:08:17 GMT 10
This sounds great, Slith.
I am going to the store to get ingredients and fix this for my family tomorrow cause it is a special occassion!
|
|
|
Post by dlslith on Nov 9, 2009 7:05:50 GMT 10
Hey Lucid, let me know how it works out for you. Cheers!
|
|