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  • 2013/11/24
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Caribbean pork tenderloin with passion fruit - pink peppercorn and Potato gratin

レシピ
材料・調味料 (7 人分)
Pork tenderloin
2kg
Passion fruit concentrate
1cup
Worcestershire sauce
6tbs
Say sauce
3tbs
Garlic
8cloves
Honey
1tbs
Cinnamon
1tsp
Cinnamon sticks
2pcs
Brown sugar
2tbs
Sugar
4tbs
Water
1/2cup
Pink pepper
1tbs
Allspice
4g
Venezuelan rum
A splash
Fresh rosemary
1spring
Butter
4tbs
Olive oil
2tbs
Potato gratin: Potatoes
800g
Milk
250cc
Fresh cream
250cc
Garlic
1tsp
Salt
To taste
Nutmeg
To taste
Butter
20g
Parmesan cheese
80g
作り方
1
Place the tenderloin in a baking pan and sprinkle with Worcestershire sauce, soy sauce, and rum.
Sprinkle teaspoon cinnamon and place two cinnamon sticks. Incorporate previously crushed garlic with allspice, and a drizzle olive oil. Cover with brown sugar, place a rosemary branch, season with salt, and place over the tablespoon of whole pink pepper, place butter on different points and a tablespoon of honey along the pork tenderloin.
2
Preheat the oven 200 degrees, place the pork loin in the preheated oven, and cook for 30min until golden. Continue cooking for additional forty-five min., and frequently spraying the loin with passion fruit concentrate and water, if necessary to prevent the sauce to dry up. Remove from oven and deglaze the pan with water to make the sauce serve the loin with its sauce. If you want to thicken the sauce emulsified with two tablespoons of butter.
3
Potato gratin:
Peel the potatoes and slice them in 7mm thick. Boil the potatoes with milk, fresh cream, garlic, salt and nutmeg and cook about 6-7min. Cook potatoes 70% and turn off the heat. Stick the butter inside the pilex and put the boiled potatoes with milk and fresh cream. Cover the potatoes with Parmesan cheese, then put it in the oven and cook for about 25min at 200C.
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