PORK TENDERLOIN A L’EXOTIQUE

Try this savory sweet and sour pork tenderloin! You won’t be disappointed! The meat melts in your mouth and the association peppers and pineapple is outstanding! Pair this delicious entrée with a fabulous French wine from Burgundy (Beaune, Morey-Saint-Denis…) Enjoy!

Preparation: 45 min; cooking time: 1 h 35

Serving 6

2 lbs of pork tenderloin

4 red peppers, cut in half, cored and seeded

1 pineapple, diced

15 sage leaves, minced

4 garlic cloves cut in half

8 sprigs of fresh thyme

2 bunches of green onions, cut lengthwise

1 tbsp + 1 tsp of butter

½ tbsp of vegetable oil

Olive oil

Salt and pepper

Preheat the oven to 200 F.

Place the peppers, prepared, in a baking dish covered with aluminum foil. Place ½ garlic clove and a sprig of thyme in each of them. Season the peppers with salt and pepper and drizzle with olive oil. Cover with aluminum foil and bake for an hour.

When the peppers are ready, take them out of the oven. Let cool down and slice them (1/4 inch thick).

Combine the diced pineapple with the minced sage leaves. Cover and refrigerate.

Preheat the oven to 350 F.

Put the butter and vegetable oil in a Dutch oven. Turn the heat on high and brown the meat, about 5 minutes. Add the green onions and cook 2 minutes. Add the peppers. Place the Dutch oven in the oven and bake uncovered 10 minutes.

Add the pineapple, stir to combine with the peppers and bake 15 minutes. Taste the preparation and add some salt and pepper if necessary.

Turn the oven off. Let stand the meat 10 minutes before serving (in the oven).

Slice the meat (1 inch thick) and place over the peppers and pineapple. Add the cooking juice on top of the meat.

Bon Appétit!