Succulent Pork Tenderloin With Black Peppercorns Vinegar & Yellow Bean Sauce

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  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 25 mins
  • Print:
Succulent Pork Tenderloin With Black Peppercorns Vinegar & Yellow Bean Sauce
 

Ingredients

  • 2 pork tenderloins, free of fat and gristle
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp lightly crushed black peppercorns
  • 3 tbsp Chinese yellow bean sauce
  • 2 tbsp white wine vinegar
  • sugar
  • salt
  • 200mls double cream
  • 6 tbsp roughly chopped parsley

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Method

  1. Heat the olive oil and butter in a non stick frying pan.
  2. Season the pork with a little salt, then gently flour, dusting off the excess.
  3. Place the pork into the hot oil and butter and cook over a moderate heat for 5-6 minutes all over, do not overcook.
  4. They will be nicely browned and golden, remove from the pan and keep warm.
  5. Add the peppercorns, and vinegar and swill around the pan, the vinegar will evaporate mostly, then add the yellow bean sauce, heat through.
  6. Stir in the cream and re boil, then add the parsley.
  7. Season with a little sugar and salt should be okay though.
  8. Slice the pork and coat with the sauce.
 

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