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.
The prickly pear, 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.
It's a good taste!
Recipe Prickly pear sauce recipe with
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Tenderloin with prickly pear sauce
- 600 grams pork tenderloin in 4 equal pieces
- 2 tablespoons butter
- 2 tablespoons oil
- salt and pepper to taste
- 2 prickly pears
- ¼ chili pepper
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- pinch salt and pepper
- 1 bay leaf fresh, chopped
- 80 ml water
- Take the pork tenderloin out of the refrigerator. That way it will cook more even.
- Put the butter and oil in a pan and let it become hot.
- Sprinkle the tenderloin with salt and pepper and fry the meat until nice brown on each side (turn) over high heat.
- Reduce heat to low and let it bake for 12 to 15 minutes.
- Remove from the pan and wrap the tenderloin in aluminum foil.
- Meanwhile make the prickly pear sauce by peeling the prickly pears (for example a vegetable peeler). Wear gloves, they sting ugly!
- Cut the cactus figs into small pieces.
- Put them in a pan with the bay leaf, pepper, sugar, apple cider vinegar, salt and water.
- Bring to a boil and let it boil down to about ⅓ of the liquid is remaining.
- Serve the pork with the sauce.