Pork Tenderloin with Allégro 9% White

Pork Tenderloin with Allégro 9% White

Prep time 45 min
Cooking time 35-40 min
Portions 8

Ingredients

  • 7 ounces (200g) Allégro 9% White
  • 1 can - 10 ounces (254 ml) mandarins, drained
  • 3 garlic cloves
  • 1/2 cup (125 ml) almonds
  • 45 ml (3 tbsp) fresh mint, finely chopped
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) orange rind
  • Pepper from mill
  • 16 dried apricots
  • 1/4 cup (60 ml) Triple Sec liquor
  • 8 pork tenderloin, 200 g each, i.e. 1.5 kilo (3¼ lb)
  • 16 slices of bacon
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Directions

Preheat oven to 375°F (180°C). Soak apricots in Triple Sec for 30 minutes.

Put mandarins, garlic, almonds, mint, salt, and orange rind in mixer and reduce to a pulp. Cut Allegro 9% White into 16 slices. Make a deep incision over top of each tenderloin without cutting ends. Spoon 1 tbsp mandarin pulp. Add 2 slices of Allegro 9% White and 2 apricots cut into strips. Tie up. Pepper and brush again with 1 tbsp mandarin mixture.

Bard each tenderloin with 2 slices of bacon. Put all tenderloins in an oven-proof dish. Bake 35 to 45 minutes, without cover.

Serve with warm citrus marmalade.

Prep time: 45 minutes

Cooking time: 35-40 minutes

Number of portions: 8