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Ingredients Jump to Instructions ↓

  1. 1 1/2 tbsp. all purpose flour

  2. 1/2 tsp. salt

  3. 1/4 tsp. pepper

  4. 906 g pork tenderloin, excess fat trimmed, patted dry

  5. 2 tbsp. olive oil

  6. 1 1/2 cups prepared marinara sauce

  7. 1 1/2 tsp. brown sugar

  8. 2 whole black peppercorns

  9. 1/2 tsp. dried thyme

  10. 1/4 tsp. cinnamon

  11. 1/4 tsp. cayenne pepper

  12. 1/8 tsp. ground nutmeg

  13. 1 bay leaf

  14. 1/2 cup dry vermouth

  15. 3 tbsp. butter

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees. Combine the flour, salt and pepper in a large bag. Add the pork tenderloin and shake to coat. Heat the oil in a medium casserole dish over medium high heat. Add the pork and brown on all sides. Stir together the marinara sauce, brown sugar, peppercorns, thyme, cinnamon, cayenne, nutmeg, bay leaf and vermouth in a medium bowl. Pour the sauce mixture over the pork. Cover the dish tightly with foil and roast the pork 35 minutes. Remove the pork from the sauce and transfer to a cutting board. Strain the sauce into a food processor and puree until smooth. Transfer the sauce to a medium saucepan and cook 5 minutes over medium high heat, stirring frequently. Whisk in the butter until melted and combined. Remove the sauce from the heat. Thinly slice the pork tenderloin, spoon the sauce over and serve.

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