Create this meal as a weekday
meal or a celebration dinner for weekend guests.
Roast Pork
Tenderloin with Green Peppercorn Sauce
- 2 pounds pork tenderloin
4 slices bacon
1/2 fresh pineapple OR 1 (8 1/4-ounce) can sliced pineapple
1 tablespoon butter or margarine
1/4 cup sugar
1/4 cup white wine vinegar
1 1/2 cups chicken broth
1 teaspoon green peppercorns in vinegar, drained
1 tablespoons cornstarch
1 pound fresh spinach, washed
- Place tenderloin in open
roasting pan; criss-cross two bacon slices over each. Bake in
a 400 degree F. oven for 20 minutes or till meat thermometer
reaches 155 degrees F.
- Pare fresh pineapple and
slice into 1/2-inch slices. I
- n a 10-inch skillet melt
butter. Saute pineapple; remove.
- Add sugar to skillet and
cook over medium heat till carmelized, about 5 minutes. Add vinegar
and chicken broth; bring to boiling and cook till sugar dissolves.
(If using canned pineapple, drain and add juice to chicken broth.)
Add peppercorns and boil rapidly to reduce to about 1 cup.
- Combine cornstarch and
cold water; stir into hot mixture. Cook and stir till thickened
and bubbly. Season with salt, if desired.
- Steam spinach and keep
warm.
- To serve, slice tenderloin
and serve with pineapple and spinach. Spoon peppercorn sauce
atop.
Serves 6.
Nutrition Facts
Calories 322 calories
Protein 37 grams
Fat 12 grams
Sodium 441 milligrams
Cholesterol 103 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
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