La Différence

La Différence
A passion for food

Monday, 25 January 2016

Peppercorn Pork Tenderloin with Marsala Sauce


                                  Peppercorn Pork Tenderloin with Marsala Sauce


This is such a delicious and really easy dinner party dish to make and it looks so very pretty.  If like me you love to entertain but don't want to spend hours in the kitchen instead of entertaining your guests then this is a perfect dish.
You can prepare everything in the morning or even the day before in around 30 minutes then all you have to do is bake the pork and reheat the sauce..so simple. 

I served this with some new potatoes, baby carrots, parsnip puree & steamed broccoli.   I'm sure it would be wonderful with a  vegetable rice pilaff too.    


The recipe will serve 4-6 and will take around 30 minutes to prepare

Ingredients:-  

2 pork fillets weighing around 375 grams/ 12 oz each
1 mediim onion finely diced
2 cloves of garlic minced
a 120g/ 4oz  packet of Panko breadcrumbs or 2 slices of toasted white sandwich bread crumbed
60 gms/2oz butter
1 tsp sea salt
a small bunch of parsley chopped
2 tbsp mixed peppercorns  ( I used 2tsps black crushed, 2 tsps red crushed and 2 tsps small green peppercorns in brine which I left whole)  or just use what you have in store.


For the sauce :- if you like lots of sauce then I suggest you double the recipe

½pt chicken or beef stock
3 Tbsp  Marsala or sherry ( I used Amontillado)
1 Tbsp aged Balsamic vinegar
4 Tbsp double cream (half & half)
a few crushed red peppercorns ( optional) 

Method:-

First carefully remove the silver skin & any fat  from the pork (the skin goes tough & sinewy if left on)
Place in a suitably sized ovenproof pyrex dish, or line a baking tin with parchment paper and place the pork on top   

In a frying pan melt the butter, add the onions & garlic and gently saute until soft.
In a bowl mix together the  breadcrumbs, parsley, salt,  peppercorns then  add the onions & garlic.
Mix together well.
When cool press this mixture firmly onto the sides & top of the pork.
Pop back in the fridge for an hour to settle or until you are ready to bake it.

Heat the oven to 220c/ 425f/ gas 7

Bake for around 25 mins when the pork should be cooked through and the peppercorn crust golden and crispy.

Leave to rest  somewhere warm for at least 5 minutes then slice through into roughly 1" slices.


While it is baking make the sauce.

Just place everything into a saucepan and whisk through to combine.
Place on the stove, bring to the boil and immediately turn it down to it's lowest setting
Continue to simmer until the sauce is reduced by half 
you can then add a little chopped parsley of a few thyme leaves if  you want. 













4 comments:

  1. Hi,

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    ReplyDelete
  2. Thank you James but I would be grateful if you didn't use my blog to advertise your business

    ReplyDelete
  3. what a lovely recipe. So kind of you to share it. I now know what I'm making for my next special dinner . Natalie x

    ReplyDelete
  4. That;s one great recipe, can't wait to try it out thanks Dor

    ReplyDelete

I love sharing my recipes with you all...please feel free to comment ..it's great to get some feedback ♥