Tender pork tenderloin will become even tastier if it is fried and glazed in port wine. A spicy side dish of beets, cut into cubes, is prepared no more than half an hour. And all together - this is a festive dish that can be served not only for the new year's table.
Cook Time | 60 minutes |
Servings |
Ingredients
Meat:
- 600 gram Pork tenderloin
- 10 gram Butter
- Salt to taste
- 3 tablespoons Dessert wine White Port
- 1 tablespoon Maple syrup
- Black pepper to taste
Beet:
- 1 piece Beet large
- 1/2 tablespoon Sugar
- 10 gram Butter
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon Ginger (ground)
- 2 tablespoons Water
- Hazelnut coarsely chopped, to taste
Ingredients
Meat:
Beet:
|
Instructions
- Rinse the tenderloin with cold water and dry it with paper towels, then cut it into three parts. Heat a deep frying pan, dissolve the butter and quickly fry the tenderloin on all sides over high heat. It is not necessary to bring the meat to readiness yet, you only need to seal all the juices inside each piece. Then turn down the heat, pour white port and maple syrup, salt the meat. Cover the pan with a lid and cook the meat on low heat until tender (about 20 minutes). About every 5 minutes, open the lid and pour the meat sauce formed at the bottom of the pan. You can not water each piece, but simply turn the tenderloin, helping yourself with cooking tongs.
- Put the beets in a small pan, add water and simmer under the lid for about 10 minutes. Next, add the sugar and butter, cover the pan again with a lid, and cook for about 10 minutes until soft. At the end, season the beetroot with ground ginger, salt and coarse pepper, cook for 1-2 minutes and remove the garnish from the heat.
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