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Pork with pink pepper

  • 1130 g pork tenderloin
  • 130 ml orange juice
  • 100 ml sherry
  • 1 pcs shallot, finely chopped
  • 1 tbsp black pepper
  • 3 tsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp pink peppercorns
  • 1/4 tsp fresh ground salt

  1. Preheat oven to 200°C.
  2. Coat a rack with olive oil then set on a baking sheet.
  3. Sprinkle pork with salt and pepper.
  4. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
  5. Add the pork and cook until browned, 2 to 4 minutes per side, then transfer to the prepared rack.
  6. Roast until the internal temperature reaches 72°C, for about 20 minutes. Transfer onto a clean cutting board and let rest for 5 minutes.
  7. About 10 minutes before the pork is ready, add the remaining 1 teaspoon oil to the pan then heat over medium heat.
  8. Add shallot and cook until soft, about 2 minutes.
  9. Add sherry and cook until almost evaporated, about 2 minutes. Add orange juice and vinegar.
  10. Cook until reduced by half, about 4 minutes.
  11. Remove from heat and stir pink peppercorns. Taste and adjust seasonings.
  12. Cut the pork into 1cm-thick slices then serve with the peppercorn sauce.

Good points

  • Low in sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in vitamin C
  • High in zinc

Preparation time: 50 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 259.28 kcal
Carbohydrates: 3.05 g
Cholesterol: 84.75 mg
Sugar: 1.65 g
Protein: 29.95 g
Fat: 12.16 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com