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Pork Tenderloin with Raspberry Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filets-porc-medaillons-sauce-framboises-5059.jpg
PT20M
PT25M
PT50M
In a saucepan, melt the utter over medium heat and brown the shallots for 2 minutes.Set aside some raspberries as a garnish.Add the raspberries and honey and simmer fro 2 minutes.Add the white wine, broth, and thyme and bring to a boil.Add the demi-glace sauce and simmer for 15 minutes.Strain the sauce in a fine conical strainer or very fine sieve. Set aside and keep warm.Preheat the oven to 350°F (180°C).In a frying pan, heat the oil over medium-high heat and sear the pork tenderloins on all sides. Season with salt and pepper.Continue cooking in the oven for 15 to 25 minutes.Remove from the oven, cover the pork with aluminium foil and let rest for 5 minutes.Slice the pork into medallions.Pour the accumulated pork cooking juices into the sauce.Garnish with the reserved fresh raspberries and nap with the sauce.
4
Metro
3
38
5
1
2 Tbsp. (30 mL) butter
2 shallots, finely cut
1 box box of fresh raspberries
2 Tbsp. (30 mL) honey
1/2 cup (125 mL) white wine
1/2 cup (125 mL) chicken broth
1 tsp. (5 mL) fresh thyme leaves
1 cup (250 mL) demi-glace sauce
suff.quantity extra virgin olive oil
2 x 8 oz (2 x 250 g) pork tenderloins
To taste salt and freshly ground pepper
Pork Tenderloin with Raspberry Sauce
-
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Gluten-free
4
servings
0:20
Preparation
0:25
COOKING
0:50
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
2
shallots, finely cut
-
1 box
box of fresh raspberries
-
2 Tbsp.
(30 mL)honey
-
1/2 cup
(125 mL)white wine
-
1/2 cup
(125 mL)chicken broth
-
1 tsp.
(5 mL)fresh thyme leaves
-
1 cup
(250 mL)demi-glace sauce
-
suff.quantity extra virgin olive oil
-
2 x 8 oz
(2 x 250 g)pork tenderloins
-
To taste salt and freshly ground pepper
Preparation
In a saucepan, melt the utter over medium heat and brown the shallots for 2 minutes.
Set aside some raspberries as a garnish.
Add the raspberries and honey and simmer fro 2 minutes.
Add the white wine, broth, and thyme and bring to a boil.
Add the demi-glace sauce and simmer for 15 minutes.
Strain the sauce in a fine conical strainer or very fine sieve. Set aside and keep warm.
Preheat the oven to 350°F (180°C).
In a frying pan, heat the oil over medium-high heat and sear the pork tenderloins on all sides. Season with salt and pepper.
Continue cooking in the oven for 15 to 25 minutes.
Remove from the oven, cover the pork with aluminium foil and let rest for 5 minutes.
Slice the pork into medallions.
Pour the accumulated pork cooking juices into the sauce.
Garnish with the reserved fresh raspberries and nap with the sauce.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, 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.
