Yield: 6 Servings
|2 smalls||Pork tenderloins; (about 12 ounces each)|
|2 teaspoons||Fine sea salt|
|1 teaspoon||Freshly ground black pepper|
|1 tablespoon||Sweet hungarian paprika|
|1 cup||Madeira sauce|
Place the meat on a rack in a clay or stoneware baking dish. Sprinkle with salt, pepper, and paprika. Add about ½ cup water to the bottom of the roasting dish (water should not touch the rack). Roast in a pre-heated 425o oven for 25 to 35 minutes for medium rare. Allow the meat to rest for 15 minutes before carving. Serve with Madeira Sauce.
MAKE IT AHEAD: Time your menu so that the tenderloin comes out of the oven 15 to 20 minutes before serving. Cover with foil and allow to stand in a warm place. Heat the Madeira Sauce and serve over the sliced meat on warmed plates.
SERVING SUGGESTION: For a rich meal, first serve the Wild Mushroom Soup or Wild Mushroom Risotto, followed by the Tenderloin. For lighter fare, begin your menu with Egg Ribbon Soup. Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@...> on Apr 16, 1998