February 20, 2008

Pork Tenderloin in Sherry-lime Sauce

A really fresh and savory way to prepare pork tenderloin. I was surprised how tasty it really is.

1 pork tenderloin
3 tablespoon green peppercorn
2 tablespoon dijon mustard
0,5 dl sherry
2 limes

Cut pork widthwise into 2-3 cm thick pieces.
In a bowl mix dijon mustard, juice of limes, salt and green peppercorn, add pork and leave for an hour.
Heat butter in a saucepan and fry pork for 2-3 minutes and get them out.
Pour marinade in the saucepan, add sherry and reduce to half. Add cold butter.

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