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.
Portion size8 servings
Credits :Karin Nell
Ingredients
Method
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
