Sherried Orange Tenderloin with Smoked Paprika Mayonnaise
Serve these smoky mini kabobs with toothpicks or small metal skewers.
Servings: 20
Ingredients:
Photo: Sherried Orange Tenderloin with Smoked Paprika Mayonnaise
| Nutritional Info | |
| Per piece: about | - |
| cal | 50 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 10 mg |
| sodium | 80 mg |
| % RDI: | - |
| iron | 4% |
| vit A | 1% |
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1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) dry sherry or orange juice
1 tsp (5 mL) packed brown sugar
1 tsp (5 mL) grated orange rind
2 cloves garlic, minced
1/4 tsp (1 mL) each pepper and ground cumin
12 oz (375 g) beef tenderloin or pork tenderloin
1/4 tsp (1 mL) salt
Smoked Paprika Mayonnaise:
1/2 cup (125 mL) light mayonnaise
1 tsp (5 mL) smoked sweet or regular sweet Spanish paprika Pinch each salt and pepper
Preparation:
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.
Source
Canadian Living Magazine: December 2005
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