- 4 servings
- 0:10 Preparation
- 0:20 Cooking
- 0:30 Total Time
pork tenderloins, salted and peppered
cherimoya, cut in 2 and the flesh scooped out with a spoon to discard the seeds
Salt and pepper to taste
vegetable oil as needed
Preheat oven to 350°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.
Source: Académie Culinaire
Wine and meal pairing
Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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