Categories: main course, meat, pork

Ingredients

• 2 pork tenderloins (approx. 1-1/4 lb ea)
• 3 TB clarified butter
• 1/4 cup O.J. concentrate
• 2 TB minced shallots
• 2 TB honey
• 1-1/2 cups red wine
• 1/4 cup Dijon mustard
• 2 cups chicken broth
• 1/4 cup brandy
• 3 hot chili peppers
• 2 bay leaves thinly sliced
• 1 sprig rosemary
• 1 oz unsalted butter
• pinch of cayenne pepper
• salt

Directions

1. Preheat oven to 350

2. Trim pork and place in a small deep pan.

3. Combine O.J. concentrate, honey, mustard, brandy, bay leaf,

4. rosemary and cayenne. Pour over pork. Marinate meat several hours

5. or overnight.

6. Remove pork from marinade. Blot meat dry and RESERVE marinade.

7. Brown pork in hot clarified butter and place on rack in a roasting

8. n. Roast ten minutes at 350.

9. Sweat shallots in skillet used to brown pork; deglaze with red

10. wine. Reduce to 1/4 cup.

11. Add broth, chili peppers and salt and reduce to 1 cup.

12. Mix in marinade and bring to simmer. Strain into small saucepan.

13. Reduce to Nape’ Monte butter into sauce to finish.

14. Slice pork on bias and nape with sauce.

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