Roast Tenderloin of Pork, Honey and Thyme
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | lb | Pork tenderloin , fat trimmed |
| 2.00 | tsp | Onions, shallots minced fine |
| 1.00 | cl | Garlic minced fine |
| 1.50 | tsp | Thyme leaves, minced |
| 3.00 | tbsp | Tomato paste |
| 3.00 | tbsp | Dijon mustard |
| 1.00 | tsp | Peppercorns, black crushed |
| 3.00 | oz | Honey |
| 2.00 | oz | Red wine vinegar |
| 20.00 | oz | Knorr Ultimate Pork Base 6 x 1 Lb prepared and lié |
| Knorr Ultimate Pork Base 6 x 1 Lb prepared, as needed | ||
| 1.00 | oz | Cornstarch |
Preparation
1. Sear pork in a well-seasoned or non-stick pan; remove from pan.
2. Add the garlic and shallots and sweat them in a small amount of the stock.
3. Add the thyme, tomato paste, mustard, pepper and then mature.
4. Add the honey and vinegar to this mixture and reduce until a glaze is formed.
5. Replace the pork loin into the pan and coat it with this mixture and then roast the pork on a rack in a 350°F oven (175°C oven).
6. Deglaze the pan, in which the glaze was made, with the remaining pork stock.
7. Lightly thicken the pork stock with corn starch.
8. Slice the pork and fan onto the plate. Spoon the sauce around the meat.
Recipe review
(0 Ratings, 0 Reviews)
