Side Pannel
Roasted Tenderloin of Pork with Madeira Sauce
Roasted Tenderloin of Pork with Madeira Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork
Ingredients List
- 2 sm Pork tenderloins; (about 12
- -ounces each)
- 2 ts Fine sea salt
- 1 ts Freshly ground black pepper
- 1 tb Sweet hungarian paprika
- 1 c Madeira sauce
Directions
Place the meat on a rack in a clay or stoneware baking dish. Sprinkle with
salt, pepper, and paprika. Add about 1/2 cup water to the bottom of the
roasting dish (water should not touch the rack). Roast in a pre-heated 425o
oven for 25 to 35 minutes for medium rare. Allow the meat to rest for 15
minutes before carving. Serve with Madeira Sauce.
MAKE IT AHEAD: Time your menu so that the tenderloin comes out of the oven
15 to 20 minutes before serving. Cover with foil and allow to stand in a
warm place. Heat the Madeira Sauce and serve over the sliced meat on warmed
plates.
SERVING SUGGESTION: For a rich meal, first serve the Wild Mushroom Soup or
Wild Mushroom Risotto, followed by the Tenderloin. For lighter fare, begin
your menu with Egg Ribbon Soup.
salt, pepper, and paprika. Add about 1/2 cup water to the bottom of the
roasting dish (water should not touch the rack). Roast in a pre-heated 425o
oven for 25 to 35 minutes for medium rare. Allow the meat to rest for 15
minutes before carving. Serve with Madeira Sauce.
MAKE IT AHEAD: Time your menu so that the tenderloin comes out of the oven
15 to 20 minutes before serving. Cover with foil and allow to stand in a
warm place. Heat the Madeira Sauce and serve over the sliced meat on warmed
plates.
SERVING SUGGESTION: For a rich meal, first serve the Wild Mushroom Soup or
Wild Mushroom Risotto, followed by the Tenderloin. For lighter fare, begin
your menu with Egg Ribbon Soup.
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