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
- 200 double cream
- 6 tbsp parsley, roughly chopped
Instructions
- Heat the olive oil and butter in a non-stick frying pan.
- Season the pork with a little salt, then gently flour, dusting off the excess.
- Place the pork into the hot oil and butter and cook over moderate heat for 5-6 minutes all over, do not overcook.
- They will be nicely browned and golden, remove from the pan and keep warm.
- Add the peppercorns and vinegar and swill around the pan. The vinegar will evaporate mostly, then add the yellow bean sauce, heat through.
- Stir in the cream and reboil, then add the parsley.
- Season with a little sugar and salt should be okay, though.
- Slice the pork and coat with the sauce.
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Nutrition Facts
Succulent Pork Tenderloin with Black Peppercorns Vinegar & Yellow Bean Sauce
Amount per Serving
Calories
1392
% Daily Value*
Fat
63
g
97
%
Saturated Fat
27
g
169
%
Trans Fat
1
g
Cholesterol
673
mg
224
%
Sodium
496
mg
22
%
Potassium
3658
mg
105
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
189
g
378
%
* Percent Daily Values are based on a 2000 calorie diet.
