Honey Pork Tenderloin Roast

By Karin Nell

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Honey Pork Tenderloin RoastHow to serve: Cut into medallions, serve on a bed of rice, drenched in sauce. Add pumpkin and creamed spinach for side-dishes. Serve freshly baked gingerbread for desert. Inspiration: I've just experienced my first Canadian winter. I've been playing around in the kitchen, trying to create something that would complement the weather outside, with spices. Each of the dishes makes use of different spices, warming the atmosphere.1 user reviews.

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This recipe makes 8 servings

Preparation time: 10 minutes
Cook time : 2.5 hours
Total time : PT2.5H10M

How to serve: Cut into medallions, serve on a bed of rice, drenched in sauce. Add pumpkin and creamed spinach for side-dishes. Serve freshly baked gingerbread for desert. Inspiration: I've just experienced my first Canadian winter. I've been playing around in the kitchen, trying to create something that would complement the weather outside, with spices. Each of the dishes makes use of different spices, warming the atmosphere.

Ingredients

1 kg pork tenderloins 1 1kg kgpork tenderloinpork tenderloins
3 garlic cloves 3 3garlic clovegarlic cloves
250 ml honey 250 250ml mlhoney
15 ml paprika 15 15ml mlpaprika
15 ml vinegar 15 15ml mlvinegar
50 ml canola oil 50 50ml mlcanola oil
10 ml salt 10 10ml mlsalt
1 ml pepper 1 1ml mlpepper
1 ml butter 1 1ml mlbutter
60 ml flour 60 60ml mlflour
250 ml chicken broth 250 250ml mlchicken broth

Preparation

Marinade: 1. Mix honey, salt, pepper, paprika, oil and vinegar together. 2. Make small incisions in the pork tenderloin and place a slice of garlic into each incision. 3. Place tenderloin in ovenproof dish, pour over marinade, cover with foil and let it stand for 20 minutes. 4. Heat oven to 300?, and bake tenderloin for 2 hours. 5. Turn heat up to 350?, remove foil, pour juices into jug and turn tenderloin over. Bake for approximately 30 minutes while preparing sauce. Sauce: 1. Melt butter in saucepan. Add flour and mix well. 2. Add chicken broth and retained meat juices into saucepan while mixing. 3. Add salt and pepper to taste and let simmer until sauce thickens. Cut tenderloin into medallions. Serve on rice with sauce

Additional information : Contest recipe category: Meat and Game

Source : Karin Nell