These Marinated Pork Tenderloins are a follow up on the festive garnishing and the potato surprise bags posted recently all coming together to a lovely dish I serve a lot for Christmas dinner. A great way to give a special touch to these Pork tenderloins is marinating them, this way it comes really close to a Wild Boar Tenderloin if that isn’t available to you or you want to keep the food costs a bit lower and still present something special. Super easy to make, hope you’ll try them out enjoy it!
Stay safe and stay healthy my friends!
Ingredients for the meat
800 gr tenderloins from pork
red wine
fresh rosemary
1 red onion sliced
1 lemon
2 cloves garlic
2-3 bay leaves
salt and pepper
Ingredients for the sauce
350 ml brown sauce or bound gravy
100 ml of the wine used to marinate the meat
1 tbsp pear syrup
Equipment
Pan
Plastic box with cover
Preparation
1. Put all ingredients (wine, bay leaves, garlic, red onion, slice of lemon, rosemary) in a plastic box big enough to fit your meat later.
2. Season the pork tenderloins really well with salt and pepper and rub it into the meat.
3. Place the tenderloins in your box with wine making sure the tenderloins are totally covered with the wine.
4. Close the box and put in the fridge for at least 10 hours, I prefer 24 hours.
5. Take out the tenderloins from the box and gently ‘dry’ them using some paper towel, to prevent that the meat starts cooking instead of frying in the pan.
6. Heat a pan with oil and butter and fry the tenderloins for about 12 minutes, turning them regularly.
7. Take the tenderloins out and cover in aluminium foil to rest, put aside.
8. In the same pan used to bake the tenderloins we add around a 100 ml of the wine we used to marinate them, together with 350 ml of brown sauce, meat stock or gravy and 1 tbsp of pear syrup.
9. Reduce a minute until the sauce thickens.
10. Slice the tenderloins and serve with the sauce, enjoy!
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