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Sir charles
Pork tenderloin with cherry sauce
Tasty recipe for pork tenderloin with cherry beer.
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Ingredients
Directions
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Let the cherries drain and collect the syrup. Chop the shallot.
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Heat the butter in a saucepan and fry the shallot for 3 minutes. Add the flour and stir in low heat for 5 minutes (roux).
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Add the thyme, the beer, half of the cherries and all the syrup from the jar to the roux while stirring with a whisk. Allow 10 minutes to reduce on low heat.
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Meanwhile sprinkle the pork tenderloin with salt and pepper. Heat the butter in a frying pan and fry the meat over a high heat in 2 min. Brown.
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Reduce the heat and fry the pork tenderloin in a further 10 minutes of rosé. Times regularly.
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Remove the meat from the pan and leave, covered with aluminum foil, for 5 minutes on a plate.
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In the meantime pour the sauce through a ball sieve in a saucepan and bring back to the boil. Remove the sauce from the heat.
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Mix in the rest of the butter, the rest of the cherries and the maple syrup and season with salt and pepper.
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Cut the pork tenderloin into slices of 1 cm thick and spoon over the sauce. Yummy! .
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Nutrition
420Calories
Sodium15% DV365mg
Fat26% DV17g
Protein60% DV30g
Carbs11% DV33g
Fiber8% DV2g
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