TENDERLOIN WITH BALSAMIC BRAISED RED SPRING ONIONS
recipe for Pork Tenderloin with Balsamic Braised Red
Spring Onions has been reproduced courtesy of Natoora
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for Pork Tenderloin with Balsamic Braised Red
300g pork tenderloin
4 red spring onions
extra virgin olive oil
large knob of butter
salt and freshly ground pepper
½ glass of Marsala + 1 dash
pinch of cinnamon
to make Pork Tenderloin with Balsamic Braised
Red Spring Onions
the spring onions and fry in very little butter (just
enough not to stick) on a low heat.
adding the balsamic condiment diluted in water (1
part water 2 parts vinegar) little by little, making
sure to recover the pan in-between.
the remaining butter on a very hot pan, then seal
the fillet on two sides, until the butter is absorbed.
add the Marsala, and seal the remaining two sides.
Turn the fillet every minute until all the Marsala
with salt and pepper and place in a hot oven (180°C)
for 20 minutes.
the meantime keep braising the onions, until all the
liquid is absorbed. Add salt to taste and a pinch
the fillet and place on very hot plates, then place
the onions on the side with the help of a chefs
the pan with a dash of Marsala and pour over the meat.
with permission of Natoora
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