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Servings 4
Calories 1392 kcal
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

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.
Course Pork
Cuisine British, ITV This Morning, Spring
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