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natooraThis recipe for Pork Tenderloin with Balsamic Braised Red Spring Onions has been reproduced courtesy of Natoora -

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Pork Tenderloin with Balsamic Braised Red Spring OnionsIngredients for Pork Tenderloin with Balsamic Braised Red Spring Onions

300g pork tenderloin
4 red spring onions
balsamic condiment
extra virgin olive oil
large knob of butter
salt and freshly ground pepper
½ glass of Marsala + 1 dash
pinch of cinnamon

How to make Pork Tenderloin with Balsamic Braised Red Spring Onions

  • Slice the spring onions and fry in very little butter (just enough not to stick) on a low heat.
  • Start adding the balsamic condiment diluted in water (1 part water 2 parts vinegar) little by little, making sure to recover the pan in-between.
  • Melt the remaining butter on a very hot pan, then seal the fillet on two sides, until the butter is absorbed.
  • Then add the Marsala, and seal the remaining two sides. Turn the fillet every minute until all the Marsala is absorbed.
  • Season with salt and pepper and place in a hot oven (180°C) for 20 minutes.
  • In the meantime keep braising the onions, until all the liquid is absorbed. Add salt to taste and a pinch of cinnamon.
  • Slice the fillet and place on very hot plates, then place the onions on the side with the help of a chef’s ring (small).
  • Deglaze the pan with a dash of Marsala and pour over the meat.

Serves 2

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Published with permission of Natoora

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