Culinary Institute of New Orleans - Roasted Pork Tenderloin in a Plantation Cane Sauce

Culinary Insitute of New Orleans

Roasted Pork Tenderloin
in a Plantation Cane Sauce
Serves 6 - (6 ounce portions)

2 pcs. (18 oz.) Pork Tenderloin
4 oz. Steens Cane Syrup
Salt, Black pepper and Cayenne to taste
pinch of Red Pepper Flakes
4 oz. Pineapple Juice
1 oz. Butter
2 oz. Onion (french cut)
1 oz. Red Bell Pepper (french cut)
1 oz. Green Bell Pepper (french cut)

Méthode:
Melt butter in sauté pan and sear tenderloin. Reserve tenderloin and
coat with cane syrup. Add onion, bell peppers and sauté until
caramelized. Add salt, black pepper and cayenne. Deglaze pan
with pineapple juice. Return coated tenderloin to sauté pan
with all syrup and juices. Sprinkle with red pepper flakes. Place in
oven at 400° for 20 minutes.