This prickly pear sauce recipe combined with the tenderloin is superb. The prickly pear with its prickly exterior has a sour taste. Combined with flavorful ingredients in the sauce it became a fascinating sauce for the tender lion.
My prickly pear came from Nature’s Pride. Never heard of it before. With his spiky exterior it is not one of the most common types of fruit (you should wear gloves in the supermarket to get it home). But yes, if you’re willing to put so much effort it must surely be nice. And I can admit that. The prickly pear has a slightly sour taste that to approaches a juicy pear. And combined with many seasonings it became a sauce that really complements the pork tenderloin.
Tips prickly pear sauce with tenderloin
- The prickly pear should be stored you keep in the refrigerator. However, it is the most sweet at room temperature, so take it out of the refrigerator about 1 hour before use so it can warm up;
- To prepare the fruit, grab it very gently (if possible with a cloth around) and cut it in half. Scoop the flesh from the peel;
- When you prepare your pork lion bake it according to the recipe. To get the meat even more tender after baking you should let it rest so the juices can distribute in over the meat.
Prickly pear sauce recipe with tenderloin
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