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Pork Tenderloin Fillet With Blueberries

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  Pork tenderloin 1 1⁄2 Pound, cut into 1/2 in 1,25 cm slices
  Black pepper 1⁄2 Teaspoon
  Salt To Taste
  Oil 2 Tablespoon
  Cognac 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon (Cornflour)
  Port 2 Tablespoon
  Sour cream 3 Tablespoon (Creme Fraiche)
  Blueberry jam 3 Tablespoon

Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Flatten the slices of pork tenderloin (fillet) with a pastry roller (rolling pin), and brush on both sides with a mixture of the black pepper, salt and oil.
When the browning dish is hot, put in the slices of pork.
Pour the cognac into a cup and heat in the oven for 1 minute on HIGH.
Set alight and pour over the meat.
When the flames go out, turn the slices of meat.
Cover and microwave on HIGH for 5 minutes.
Place the meat on a heated serving dish and cover with aluminum (aluminium) foil.
Mix the cornstarch (cornflour) with the port until a smooth paste is formed.
Add to the browning dish with the sour cream (creme fraiche) and jam.
Heat for 2 minutes on HIGH.
Stir well.
Add more salt if needed, pour over the meat

Recipe Summary

Everyday, Healthy

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