Vepřové maso s třešňovou omáčkou
Hluboká chuť třešní a vinných párů dokonale s vepřovou panenkou v této sladké a pikantní večeři.
Zdroj: Každodenní výživa, prosinec 2013
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Hluboká chuť třešní a vinných párů dokonale s vepřovou panenkou v této sladké a pikantní večeři.
Zdroj: Každodenní výživa, prosinec 2013
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27.04.2023 @ 15:06
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text into English:
Deep cherry and wine flavors perfectly complement the pork tenderloin in this sweet and spicy dinner. Source: Everyday Nutrition, December 2013 25 minutes 20 minutes 4 Total time Preparation Serving Ingredients 1/4 cup all-purpose flour 1 pork tenderloin, sliced into 1-inch pieces, each 1/4 inch thick Coarse salt and pepper 3 tablespoons olive oil, divided 2 large shallots, thinly sliced (about 1 cup) 1/4 cup dry red wine 1/4 cup chicken broth 2 cups frozen cherries, thawed (12 ounces) 2 teaspoons finely grated peeled fresh ginger Cooked polenta, for serving Instructions 1. Place flour in a shallow bowl. Season pork with salt and pepper, then coat with flour, shaking off excess. 2. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a board and tent loosely with foil. 3. Add remaining 2 tablespoons oil and shallots to skillet and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to skillet along with any accumulated juices and cook until sauce is slightly thickened, 2 minutes. Serve with polenta.