Sage Pork Tenderloin Bundles Recipe

From Dorothy McNett's Recipe Book.

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Sage Pork Tenderloin Bundles

From Dorothy McNett's Recipe book at

1 package pork tenderloins (2 per package)
2 tablespoons Dijon mustard
1-2 roasted red bell peppers
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white peppercorns
fresh sage leaves (or dried sage)
Sweet Hungarian Paprika
2 tablespoons extra-virgin olive oil
3 cloves garlic, slivered

2-3 apples
2-4 tablespoons sugar
pinch of fine sea salt
1/8 teaspoon red pepper flakes

Butterfly each pork tenderloin so that it is a flat piece of meat. Pound gently to flatten and to make an even thickness. Brush with Dijon. Lay strips of roasted pepper over mustard. Sprinkle with salt and pepper, and arrange sage leaves over total surface. Roll up pinwheel fashion and secure with toothpicks or trussing twine. Sprinkle liberally with paprika. Heat oil in good quality heavy-bottomed saute pan until a haze forms. Do not over-heat. Add garlic slivers and cook 30 seconds. Place meat in hot pan. Reduce heat to medium, and cook about 5 minutes on the first side. Roll the bundles over, put on lid, and continue to cook for another 5-10 minutes, or until pork is done. In meantime, peel and core apples and place in a microwave safe dish with a lid. Add sugar, salt, and hot pepper. Cover. Microwave on high for 5 minutes. Serve with the pork slices.

Recipe created 1999-02-28.

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