Recipe #5864
Pork Tenderloin with Cherimoya Sauce
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Académie Culinaire |
Wine & food pairing
Could also interest you
Recipe ingredients
- 1 lb. 5 oz. (600 g) pork tenderloins, salted and peppered
- 1 cherimoya (385 g/13 oz), cut in 2 and the flesh scooped out with a spoon to discard the seeds
- 1 shallot, minced
- ¼ cup (60 mL) white wine
- 1 Tbsp. (15 mL) sugar*
- 1½ tsp. (7 mL) butter*
- Salt and pepper to taste
- Vegetable oil* as needed
Preparation
Preheat oven to350°F (180°C).
In an ovenproof skillet, heat oil and brown all sides of tenderloins over high heat. Remove and keep warm.
In the same skillet, add shallot, white wine, sugar and cherimoya. Reduce a little. Return meat to skillet and roast for about 15 minutes (adding water if necessary).
Take the skillet out of the oven, adjust seasoning and melt butter in the hot sauce before serving the tenderloins.
Suggestion
Serve with steamed vegetables.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Pork Tenderloin, Gingered Pear Sauce
- Tenderloin of Pork with Pineapple- Microwave
- Pork Tenderloin with Sweet and Sour Sauce
- Pork Tenderloin with Raspberry Sauce
- Oriental Pork Tenderloin
- Pork Tenderloin Stuffed with Brie, Spinach, Cranberries, and White Wine Sauce
- Coconut-crusted Pork Tenderloin
- Pork Tenderloin with Apples
- Pork Tenderloin Slices with Apple and Rosemary Sauce
- Raclette-Stuffed Pork Tenderloin with Maple Sauce
Coconut-crusted Pork Tenderloin
You like this recipe?
Please comment it with your account