Pork Tenderloin with citrus fruits

Ingredients for Pork Tenderloin with citrus fruits

Instructions for Pork Tenderloin with citrus fruits

To prepare the Pork Tenderloin with citrus fruits recipe, please follow these instructions:

The day before cut lemons into thin slices, freed from grains and cooked in a sugar syrup. The boil very gently for about 2 hours until they are clear, and placed in the refrigerator overnight in their brine. Oranges peeled and filleted, so that they are free from membranes and nuclei. Squeeze the remaining orange juice and fillets and place in a bowl. Pork tenderloin is cut out in mignon and fried on pan in butter for about 3 minutes on each side. When they are fried, be they on a platter to rest.

Sauce: Pour the fat from the Pan and pour vineddiken and 4 tablespoons of bed sheet from the lemons on the forehead. Let it boil into it almost is caramel and add the orange juice and demi glacen. Let it boil down to who is about 4 tablespoons of sauce back, mount it with butter and a little bit of lemon juice. Season with salt and pepper. Pour the sauce through a sieve. The sauce should be blank, hosts, tart and peppery.

Snack: come mignonerne on warm plates and cover with lemon slices. Decorate outside with orange fillets and warm it all in a very hot oven under the grill for about 30 seconds. Naper mignonerne and orange fillets with sauce. Garnish with lemon-balm and served with fried potatoes with onions and parsley.

Tips:
Filet mignon de porc aux agrumes-sauce aigre doux ' Trois Gros»