Medallions of Pork Tenderloin
This recipe has the most delicious, creamy sauce to accompany your meal. Serve with new potatoes and petit pois. Redcurrent jelly gives a wonderful gloss to the sauce.
2 pork tenderloin fillets
12 prunes
225ml dry white wine
300ml chicken stock
1T redcurrent jelly
2T double cream
Place the prunes and white wine in a bowl to marinade for 1 hour. Cover with clingwrap and set aside.
Preheat the oven to 200C.
Heat a little olive oil in a pan and brown the pork. Place in a roasting tin and roast for 30 minutes. I add a couple of sprigs of rosemary and some sliced red onions to roast too.
In the frying pan, add the prunes, wine and stock. Bring to the boil and simmer for 10 minutes until reduced by half. Add the redcurrent jelly and cream. Slice the pork and serve with the sauce.
2 pork tenderloin fillets
12 prunes
225ml dry white wine
300ml chicken stock
1T redcurrent jelly
2T double cream
Place the prunes and white wine in a bowl to marinade for 1 hour. Cover with clingwrap and set aside.
Preheat the oven to 200C.
Heat a little olive oil in a pan and brown the pork. Place in a roasting tin and roast for 30 minutes. I add a couple of sprigs of rosemary and some sliced red onions to roast too.
In the frying pan, add the prunes, wine and stock. Bring to the boil and simmer for 10 minutes until reduced by half. Add the redcurrent jelly and cream. Slice the pork and serve with the sauce.
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