Categories: main course, meat, pork
Ingredients
- 2 pork tenderloins (approx. 1-1/4 lb ea)
- 3 TB clarified butter
- 1/4 cup O.J. concentrate
- 2 TB minced shallots
- 2 TB honey
- 1-1/2 cups red wine
- 1/4 cup Dijon mustard
- 2 cups chicken broth
- 1/4 cup brandy
- 3 hot chili peppers
- 2 bay leaves thinly sliced
- 1 sprig rosemary
- 1 oz unsalted butter
- pinch of cayenne pepper
- salt
Directions
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Preheat oven to 350
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Trim pork and place in a small deep pan.
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Combine O.J. concentrate, honey, mustard, brandy, bay leaf,
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rosemary and cayenne. Pour over pork. Marinate meat several hours
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or overnight.
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Remove pork from marinade. Blot meat dry and RESERVE marinade.
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Brown pork in hot clarified butter and place on rack in a roasting
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n. Roast ten minutes at 350.
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Sweat shallots in skillet used to brown pork; deglaze with red
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wine. Reduce to 1/4 cup.
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Add broth, chili peppers and salt and reduce to 1 cup.
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Mix in marinade and bring to simmer. Strain into small saucepan.
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Reduce to Nape’ Monte butter into sauce to finish.
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Slice pork on bias and nape with sauce.