Pork Tenderloin Pechah Recipe
Ingredients
| Pork tenderloin | 450 Gram | |
| Raspberry jam | 60 Milliliter | |
| Cracked black pepper | 45 Milliliter | |
| Butter | 90 Milliliter | |
| 4 pared, sliced cooking apples | ||
| 45 ml flour, all purpose | ||
| Granulated Sugar | 60 Milliliter | |
| Apple Juice | 180 Milliliter | |
| Whipping cream | 180 Milliliter | |
Directions
Trim the tenderloin of all blue skin and fat.
Spread the jam on the tenderloin, then roll in the cracked black pepper.
Place on a buttered waxed paper lined baking sheet.
Melt 2 tbsp (30 ml) of butter and brush on tenderloin.
Bake in a preheated 350°F (180°C) oven for 20 minutes.
While tenderloin bakes, heat the remaining butter in a sauce pan.
Add the apple and saute until tender.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the sugar and apple juice; simmer until thick.
Fold in the cream and simmer for 5 minutes.
Remove tenderloin from oven and carve.
Spread the sauce on serving plates, top with tenderloin slices and serve.
Spread the jam on the tenderloin, then roll in the cracked black pepper.
Place on a buttered waxed paper lined baking sheet.
Melt 2 tbsp (30 ml) of butter and brush on tenderloin.
Bake in a preheated 350°F (180°C) oven for 20 minutes.
While tenderloin bakes, heat the remaining butter in a sauce pan.
Add the apple and saute until tender.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the sugar and apple juice; simmer until thick.
Fold in the cream and simmer for 5 minutes.
Remove tenderloin from oven and carve.
Spread the sauce on serving plates, top with tenderloin slices and serve.
Chef
