Pork Tenderloin with Lemon and Anise
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 1/2 cup (125 mL) white wine
- 2 Tbsp. (30 mL) lemon juice
- 1 Tbsp. (15 mL) Irresistibles organic honey
- 1 Tbsp. (15 mL) lemon zest
- 1 Tbsp. (15 mL) crushed anise seeds
- 2 cloves of garlic, chopped
- 1 1/3 lb. (600 g) Quebec Pork tenderloin
- 1 Tbsp. (15 mL) Irresistibles Dijon mustard
- 1 egg yolk*
- 1/2 cup (125 mL) Irresistibles olive oil
- 1 Tbsp. (15 mL) Irresistibles chopped capers
- Salt and pepper to taste
Preparation
Bring wine, lemon juice and honey to a boil. Reduce by half and let cool.
Combine lemon zest, anise and garlic. Season to taste.
Heat 15 ml of oil and brown pork on all sides.
Coat tenderloin with lemon-anise mixture, then cook in the oven (10-15 minutes) at 190°C (375°F).
While tenderloin is in the oven, whip mustard and egg yolk and whip.
Add the oil gradually, stirring constantly to create an emulsion. Stir in wine/lemon/honey reduction and add capers. Season to taste.
Suggestion
Serve slightly pink, sliced and sprinkled with the caper emulsion, as a salad with roasted peppers.
* 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!
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