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Pork Tenderloin Fillet With Blueberries Recipe
|Pork tenderloin||1 1⁄2 Pound, cut into 1/2 in 1,25 cm slices|
|Black pepper||1⁄2 Teaspoon|
|Cognac||1⁄4 Cup (4 tbs)|
|Cornstarch||1 Teaspoon (Cornflour)|
|Sour cream||3 Tablespoon (Creme Fraiche)|
|Blueberry jam||3 Tablespoon|
Serving size: Complete recipe
Calories 1415 Calories from Fat 561
% Daily Value*
Total Fat 63 g96.9%
Saturated Fat 17.1 g85.7%
Trans Fat 0.2 g
Cholesterol 465.7 mg
Sodium 778.9 mg32.5%
Total Carbohydrates 24 g8%
Dietary Fiber 0.71 g2.8%
Sugars 16.8 g
Protein 142 g283.4%
Vitamin A 5.6% Vitamin C 1.6%
Calcium 10.2% Iron 41.2%
*Based on a 2000 Calorie diet
Flatten the slices of pork tenderloin (fillet) with a pastry roller (rolling pin), and brush on both sides with a mixture of the black pepper, salt and oil.
When the browning dish is hot, put in the slices of pork.
Pour the cognac into a cup and heat in the oven for 1 minute on HIGH.
Set alight and pour over the meat.
When the flames go out, turn the slices of meat.
Cover and microwave on HIGH for 5 minutes.
Place the meat on a heated serving dish and cover with aluminum (aluminium) foil.
Mix the cornstarch (cornflour) with the port until a smooth paste is formed.
Add to the browning dish with the sour cream (creme fraiche) and jam.
Heat for 2 minutes on HIGH.
Add more salt if needed, pour over the meat