Pork Tenderloin with Walnut
Ingredients
- 1 Middle back reed of approximately 800 g.
- 2 garlic cloves, peeled and crushed
- ½ kg. Chunked pecans
- 1 star aniseed
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- Oil
- Salt and pepper
Preparation
- Season the pork with salt, pepper and garlic and tie with thread.
- Seal on the griddle until golden brown and bake at 175 degrees for 30 to 40 minutes or until cooked.
- Pan fry walnuts in a skillet and add aniseed, sugar, vinegar, soy sauce and remove from fire when caramelized
- Slice Tenderloin and serve on a bed of crushed walnuts
- Pair it with caramelized apples cut into wedges.
