Tenderloin with prickly pear sauce
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.
Ingredients
- 600 grams pork tenderloin in 4 equal pieces
- 2 tablespoons butter
- 2 tablespoons oil
- salt and pepper to taste
- 2 prickly pears
- ¼ red chili pepper
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- pinch salt and pepper
- 1 bay leaf fresh, chopped
- 80 ml water
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.
Nutrition
Calories: 317kcal | Carbohydrates: 6g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 129mg | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 4mg | Iron: 1mg
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