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Pork Tenderloin with Lemon and Anise https://www.metro.ca/userfiles/image/recipes/filet-porc-citron-anis-6846.jpg PT30M PT25M PT55M
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.
4
1/2 cup (125 mL) white wine 2 Tbsp. (30 mL) lemon juice 1 Tbsp. (15 mL) organic honey 1 Tbsp. (15 mL) lemon 1 Tbsp. (15 mL) crushed anise seeds 2 cloves of garlic, chopped 1 1/3 lb (550 g) quebec pork tenderloin 1 Tbsp. (15 mL) Dijon mustard 1 egg yolk 1/2 cup (125 mL) olive oil 1 Tbsp. (15 mL) chopped capers Salt and pepper to taste
Pork Tenderloin with Lemon and Anise

Pork Tenderloin with Lemon and Anise

Rate this recipe
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  • Lactose-free
4
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    white wine
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    organic honey
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    1 kg

  • 1 Tbsp.
    (15 mL)
    lemon
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  • 1 Tbsp.
    (15 mL)
    crushed anise seeds
  • 2
    cloves of garlic, chopped
  • 1 1/3 lb
    (550 g)
    quebec pork tenderloin
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    SAVE $2.00/LB
    Legacy Cured Pork Loin

    Legacy Cured Pork Loin

    $2.99 /lb

    ROLLED IN CORNMEAL 6.59/kg

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1
    egg yolk
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    12 un.

  • 1/2 cup
    (125 mL)
    olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    chopped capers
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  • Salt and pepper to taste
Imprimer ma sélection

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.

Source : Féd. des producteurs de porcs du Québec

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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