Tested till perfect Sherried Orange Tenderloin with Smoked Paprika Mayonnaise
Sherried Orange Tenderloin with Smoked Paprika Mayonnaise
Photography by Matthew Kimura

Sherried Orange Tenderloin with Smoked Paprika Mayonnaise

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

  • rating starrating starrating starrating starrating star
  • Portion size 20

Ingredients

  • 1 tbsp 1tbspextra virgin olive oil
  • 1 tbsp 1tbspdry sherry or orange juice
  • 1 tsp 1tsppacked brown sugar
  • 1 tsp 1tspgrated orange rind
  • 2 2clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspground cumin
  • 12 oz 12ozbeef tenderloin or pork tenderloin
  • 1/4 tsp 1/4tspsalt

Smoked Paprika Mayonnaise:

  • 1/2 cup 1/2cuplight mayonnaise
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 tsp 1tspsweet smoked paprika or Spanish paprika
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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.

Nutritional Information Per piece: about

cal 50 pro 3g total fat 4g sat. fat 1g
carb 1g fibre 0g chol 10mg sodium 80mg

% RDI:

iron 4 vit A 1
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