Pork Tenderloin, Skoki Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 small pork tenderloins (8-12 oz each)
marinade:
1 cup red wine
1 cup olive oil
1/2 balsamic vinegar
1 cup soya sauce
1/4 cup brown sugar, packed
4 garlic gloves, crushed
2 Tbsp Dijon mustard
1 T each oregano, thyme, marjoram, basil and rosemary
black pepper
1/2 cup heavy cream
1 cup sour cream,
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Directions: |
Directions:Combine the marinade ingredients in a large bowl.
Lay the tenderloins in a shallow baking dish. Pour over the marinade. Cover and refrigerate for up to 48 hours.
Preheat oven to 350 degrees F. Remove tenderloins from the marinade and place in a clean baking dish, leaving space around them. put on middle rack in oven.
In a large pan over medium heat, reduce the marinade slowly, whisking occasionally at a constant simmer. This takes 15-20 minutes while the pork cooks. Lower the temperature and whisk in the heavy cream and sour cream being careful not to boil.
Remove the pork from the oven when it reaches 155 degrees F. Do not overcook.
Slice the tenderloin on an angle about 1/2 inch thick. Place on a platter and cover with the sauce.
Delicious over mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I credit Katie Mitzel, former chef at the Skoki Lodge in Alberta.
Laura brought me her cookbook after returning from living in Banff
This is a hearty dish perfect for entertaining.
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