sobota, 21 stycznia 2012

Tenderloin in a thyme - plum sauce

Who said that it has to be a dessert with a plum? I’m a huge fan of aromatic fruit sauces for meats. It can be cherries, raspberries or even black currant preserve. Add some red wine, spices and instantly your meal gains a flavour and… a class.

2 pork tenderloins
1 tbsp wheat flour
½ onion
1 garlic clove
few thyme sings
1 cup red table wine
8 aromatic plums
1 tbsp molasses ( or honey)
1 tbsp cold butter
¼ teaspoon ground coriander
optionally you can add some balsamic vinegar to taste
salt, pepper

Cut the tenderloin clean from the membrane, lengthwise into 2 cm (1 in) slices. Each smash slightly with the fist, dust with flour, salt and peppe; fry (briefly) until golden brown. Meat set aside in a bowl to cool down.
Pour a little bit of oil into the pan (do not clean it after frying tenderloin) add onion and garlic, fry. Add plums cut in quarters, cook covered until juicy. Pour in the wine with thyme, coriander and molasses and stir fry until the sauce gets quite thick. Pour some meat-sauce from the bowl with the tenderloin, add pinch of salt and pepper. When take the pan from the heat, add cold butter – the sauce will gain creamy texture and beautiful sheen.

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