Blackcurrant-crusted Chipotle Pork RecipeOrigin: America Period: Traditional |
Ingredients:
1.5kg pork tenderloin, trimmed Blackcurrant-crusted Chipotle Pork Preparation:Method:Combine the 500ml blackcurrants, viengar, chipotle chilli sauce, thyme, oil and sugar in a food processor and process until smooth. Liberally season the marinade with salt and black pepper then spread the mixture over your pork tenderloin and place in a dish, cover with clingfilm and refrigerate for at least 2 hours to marinate (reserve any excess). After this time transfer the meat to a roasting pan and place in an oven pre-heated to 210°C. Roast, uncovered, for about 20 minutes then reduce the heat to 170°C and continue roasting the meat for a further 50 minutes, or until the juices run clear and the meat is done to your desired level. Whilst the meat is roasting combine any remaining marinade with the demi-glace in a saucepan. Bring to a boil, reduce to a simmer and cook for 5 minutes then stir-in the blackcurrants and set aside to keep warm. Remove the pork from the oven, cover with foil and set aside to rest for 10 minutes before carving. Serve with roast or grilled potatoes, green vegetables and the blackcurrant sauce. |
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