|
Pork Tenderloin with Aussie Sling Liqueur Fortified Wine |
|
|
If a dish is unbelievable we call it a 'plate licker'. This is definitely our favourite plate licker!
SERVES 4-6
1 tablespoon Olive Oil
2-3 Pork Tenderloins (about 750gms)
1 cup Aussie Sling Liqueur Fortified Wine
½ cups Fruit Wine Vinegar
½ cup cream
1 teaspoon Chilli Relish
250gms Stilton cheese, crumbled - optional
1. Preheat a 2 - 3 litre saute pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add Pork and cook, turning as needed, until browned on all sides (about 4 minutes).
2. Transfer meat to a 9 x 13 inch baking pan and bake in a 200 degrees Celsius oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
3. Meanwhile, discard fat from saute pan and add Aussie Sling Liqueur Fortified Wine and Fruit Wine Vinegar. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in Coconut Creme Liqueur and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese optional and stir until melted; stir in Chilli Relish. Remove from heat.
4. To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.
|
