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  Added: Jul 26, 2011  •  Visited (318)  •  Print version Print this recipe (10)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork Tenderloin
For a simple but delicious meal it is quite sufficient to boil the meat for 20 minutes and serve with a selection of fresh vegetables. For a more sophisticated dish, the meat can be glazed and served with wine gravy, as follows.

What You Need:
  • Pork
  • Water
  • Butter
  • Demerara sugar
  • Orange
  • Red wine
  • Flour

  • How To Cook:
    1. Place the tenderloin or fillet in a saucepan with cold water to cover.

    2. Bring to the boil, lower the heat and simmer for 20 minutes; remove the meat from the water and dry it.

    3. Put several knobs of butter in the bottom of a meat pan, put the tenderloin in the middle and spread a thick layer of Demerara sugar (about 2 tablespoons) over it.

    4. Dot with 2-3 knobs of butter, place 4 thin slices of raw orange (unpeeled) on top, and then pour a little red wine into the pan.

    5. Place in a moderately hot oven (425░F) for 10-15 minutes, till the glazing is a pleasant brown.

    6. Make thick gravy to serve with the meat, using the stock from the meat, flour, gravy browning and some of the red wine left in the pan.

    7. Serve with a variety of plain boiled vegetables, young carrots, whole cauliflower (Danes remove all the green and serve only the white), small white potatoes and sugar-browned potatoes.

    8. Arrange all on a large dish, with the thickly sliced meat in the center.

    9. Sprinkle the cauliflower and carrots with chopped parsley.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ Denmark
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Pork
    Main Ingredient ╗ Condiments ╗ Wine
    Main Ingredient ╗ Fruits ╗ Orange

     





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