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 Port
1/2cups Fruit Wine Vinegar
1/2 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.
I have cooked the white chocolate creme mud cake. I have also cooked variations like Jaffa, and Butterscotch and am totally amazed at the taste. They are delicious. I have never really liked the taste of any alcoholic drinks until I found these liqueurs, they are awesome and I won't be mucking around with any others. The fact that they don't contain any of the preservatives which are linked with asthma and other health issues is very important to me.
Kathy & Chris Ellem, Roma
More Info
Interesting Fact:
'Liqueur' - French, from Old French 'licour', a liquid
Quite often mis-spelled as 'Liquer'.
