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Pork Tenderloin Slices with Apple and Rosemary Sauce https://www.metro.ca/userfiles/image/recipes/medaillon-porc-sauce-pomme-romarin-149.jpg PT15M PT15M PT35M
Mix the butter with the rosemary and 2 Tbsp. (30 mL) of apple juice. Season with pepper and set aside.Preheat the oven to 325°F/170°C.In a pan, brown the pork slices in butter and oil.Cover the pork slices with the rosemary butter.Pour the Tamari or soya sauce, the broth and the rest of the apple juice on the meat.Cook in the oven for 10 minutes.Remove meat from the pan and cover with aluminium foil. Let rest for 5 minutes.Work flour and 2 tsp. (10 mL) juice into a paste (beurre manié) and whisk into gravy. Simmer until thickenedServe with piped mashed potatoes and asparagus.
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1/3 cup (80 mL) melted butter 3 Tbsp. (45 mL) chopped fresh rosemary 1/2 cup (125 mL) apple juice pepper to taste 2 lb (1 kg) sliced pork tenderloin 1/4 cup (60 mL) soya or tamari sauce 3/4 cup (190 mL) vegetable or chicken broth 2 tsp. (10 mL) flour
Pork Tenderloin Slices with Apple and Rosemary Sauce

Pork Tenderloin Slices with Apple and Rosemary Sauce

Rate this recipe
12 Votes
6
servings
0:15
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/3 cup
    (80 mL)
    melted butter
  • 3 Tbsp.
    (45 mL)
    chopped fresh rosemary
  • 1/2 cup
    (125 mL)
    apple juice
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  • pepper to taste
  • 2 lb
    (1 kg)
    sliced pork tenderloin
  • 1/4 cup
    (60 mL)
    soya or tamari sauce
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  • 3/4 cup
    (190 mL)
    vegetable or chicken broth
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  • 2 tsp.
    (10 mL)
    flour
Imprimer ma sélection

Preparation

Mix the butter with the rosemary and 2 Tbsp. (30 mL) of apple juice. Season with pepper and set aside.

Preheat the oven to 325°F/170°C.

In a pan, brown the pork slices in butter and oil.

Cover the pork slices with the rosemary butter.

Pour the Tamari or soya sauce, the broth and the rest of the apple juice on the meat.

Cook in the oven for 10 minutes.

Remove meat from the pan and cover with aluminium foil. Let rest for 5 minutes.

Work flour and 2 tsp. (10 mL) juice into a paste (beurre manié) and whisk into gravy. Simmer until thickened

Serve with piped mashed potatoes and asparagus.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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