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Pork Tenderloin Pechah

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  Pork tenderloin 450 Gram
  Raspberry jam 60 Milliliter
  Cracked black pepper 45 Milliliter
  Butter 90 Milliliter
  Cooking apples 4 , peeled and sliced
  All purpose flour 45 Milliliter
  Granulated sugar 60 Milliliter
  Apple juice 180 Milliliter
  Whipping cream 180 Milliliter

Trim the tenderloin of all blue skin and fat.
Spread the jam on the tenderloin, then roll in the cracked black pepper.
Place on a buttered waxed paper lined baking sheet.
Melt 2 tbsp (30 ml) of butter and brush on tenderloin.
Bake in a preheated 350°F (180°C) oven for 20 minutes.
While tenderloin bakes, heat the remaining butter in a sauce pan.
Add the apple and saute until tender.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the sugar and apple juice; simmer until thick.
Fold in the cream and simmer for 5 minutes.
Remove tenderloin from oven and carve.
Spread the sauce on serving plates, top with tenderloin slices and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 970 Calories from Fat 455

% Daily Value*

Total Fat 51 g78.7%

Saturated Fat 31.1 g155.6%

Trans Fat 0.1 g

Cholesterol 247.7 mg82.6%

Sodium 109.5 mg4.6%

Total Carbohydrates 92 g30.7%

Dietary Fiber 9.2 g36.7%

Sugars 62.5 g

Protein 35 g69.9%

Vitamin A 18.1% Vitamin C 20.6%

Calcium 13% Iron 38.3%

*Based on a 2000 Calorie diet

Pork Tenderloin Pechah Recipe