Pork Tournedos with Peppers and Cashews

Pork Tournedos with Peppers and Cashews
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 3:30 Total Time

Ingredients

Add all
  • 4 x 4 to 5 oz
    (4 x 120 to 150 g)

    pork tournedos, 3/4 in. (2 cm) thick each

  • 1

    red pepper

  • 1

    yellow pepper

  • 1 cup
    (250 mL)

    roasted cashews

  • marinade:

  • 1

    lemon

  • 1/2 tsp.
    (3 mL)

    concentrated chili powder

  • 2 Tbsp.
    (30 mL)

    white wine

  • 1 Tbsp.
    (15 mL)

    honey

  • 1 Tbsp.
    (15 mL)

    corn starch

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2 Tbsp.
    (10 mL)

    rosemary

  • To taste, Salt and pepper

Preparation

In a glass bowl, combine all marinade ingredients. Set aside a small amount.

Put tournedos in remaining marinade and coat well. Cover and marinate 3 hours in the refrigerator.

Preheat the barbecue to medium.

Remove tournedos from marinade and drain well.

Grill tournedos about 5 minutes on each side, to taste.

Put peppers and nuts on a sheet of oiled aluminium foil. Sprinkle with reserved marinade and make a papillote. Cook 3 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

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.

Discover your taste profile!

© Société des alcools du Québec, 2007