Pork Tenderloin Chochosans
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 2 orange (s), the juice it
- 1 dash balsamic vinegar
- 2 tablespoon sugar
- 2 tablespoon blackberry jam
- 150 ml cream or cremefine
- Clarified butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork tenderloin into slices. Fry both sides in a little hot clarified butter. Season with salt and pepper. Deglaze with a dash of balsamic vinegar (approx. 1 shot glass full). Sprinkle with the sugar. Pour in the juice of 2 squeezed oranges. Let it reduce briefly to high heat. Then turn down to medium heat and stir in 2 tablespoons of blackberry jam. Let the meat with the sauce simmer for about 30 minutes. Stir in between times or turn the pieces of meat. Then add approx. 150 ml of cream or Cremefine. Season to taste as needed.
- With a little more cream it becomes milder, the jam brings a little more sweetness. If necessary, thicken the sauce. I always cook according to feeling, since this is my own creation, the quantities given are not 100% to be observed. Dare yourself - it is very tasty.
- We also eat red cabbage and dumplings, but croquettes or a light salad and bread are also recommended.
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