Asian Pork Tenderloin Fallom
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Orange Juice (fresh)2 tbsps
Oyster Sauce2 tbsps
Soy Sauce1 tsp
Dried Thyme (crumbled)2 tbsps
Unsalted Butter1 tbsp
Vegetable Oil2 large
Shallot (chopped fine)1 cup
Brandy1 cup
Water1 cup
Apricot Preserve1 cup
Heavy CreamDirections:
1
Make marinade: In a large bowl stir together marinade ingredients and let stand 15 minutes
2
Add pork to marinade, tossing to coat completely
3
Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once
4
Preheat oven to 200°F
5
Remove pork from marinade and cut into 1-inch-thick slices
6
In a bowl dredge pork in flour, shaking off excess
7
In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side
8
Transfer pork to a heatproof dish and keep warm in middle of oven
9
To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute
10
Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated
11
Add brandy and cook mixture, stirring, until almost evaporated
12
Add water and preserves and cook, stirring, until combined well
13
Stir in cream
14
Add pork and simmer 5 minutes
15
In a large bowl stir together marinade ingredients and let stand 15 minutes
16
Add pork to marinade, tossing to coat completely
17
Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once
18
Preheat oven to 200°F
19
Remove pork from marinade and cut into 1-inch-thick slices
20
In a bowl dredge pork in flour, shaking off excess
21
In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side
22
Transfer pork to a heatproof dish and keep warm in middle of oven
23
To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute
24
Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated
25
Add brandy and cook mixture, stirring, until almost evaporated
26
Add water and preserves and cook, stirring, until combined well
27
Stir in cream
28
Add pork and simmer 5 minutes