Sherried Orange Tenderloin with Smoked Paprika Mayonnaise

Sherried Orange Tenderloin with Smoked Paprika Mayonnaise 250 Author: Canadian Living Credits: Sherried Orange Tenderloin with Smoked Paprika Mayonnaise 250

Serve these smoky mini kabobs with toothpicks or small metal skewers.

  • Portion size 20 servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dry sherry
  • 1 tablespoon orange juice
  • 1 teaspoon packed brown sugar
  • 1 teaspoon grated orange rind
  • 2 clove garlic minced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 12 oz beef tenderloin
  • 12 oz pork tenderloin
  • 1/4 teaspoon salt
Smoked Paprika Mayonnaise:
  • 1/2 cup light mayonnaise
  • 1 pinch salt
  • 1 pinch pepper
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon sweet Spanish paprika

Method

Smoked Paprika Mayonnaise: In small bowl, combine mayonnaise, paprika, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

In bowl, whisk together oil, sherry, sugar, orange rind, garlic, pepper and cumin. Cut beef into scant 1-inch (2.5 cm) cubes. Add to bowl and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place cubes on foil-lined rimmed baking sheet. Broil 6 inches (15 cm) from heat until browned but still pink inside, about 5 minutes. Sprinkle with salt. Serve with Smoked Paprika Mayonnaise.

Nutritional facts <b>Per piece:</b> about

  • Sodium 80 mg
  • Protein 3 g
  • Calories 50.0
  • Total fat 4 g
  • Cholesterol 10 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sherried Orange Tenderloin with Smoked Paprika Mayonnaise