Get people talking about this delicious dish! It’s time to level up those appetizers — especially when having guests over. Chef Raquel Fox shows how you can make this quick and simple dish that is sure to get everyone chatting.
INGREDIENTS
- 2 Pork tenderloins about 3/4 lb each
- 1 1/2 tsp Vegetable oil
- 1/4 tsp Black pepper
- 3 tbsp Hot Green Peppers finely chopped
- 2 cups Apple juice
- 2 tsp Dijon mustard
Salsa
- 2 Apples unpeeled
- 1 Pear unpeeled
- 2 tbsp Fresh lime juice
- 2 large cloves Garlic crushed
- 4 Green onions thinly sliced
- 1/2 cup Fresh coriander chopped
- Salt to taste
METHOD
Method:
- Finely chop unpeeled apples and pears; place in a bowl.
- Stir in lime juice, 1 tbsp (15mL) chopped peppers, garlic, green onions, coriander and salt. Set aside.
- In large non-stick skillet, heat oil over medium heat.
- Sprinkle pork with black pepper; press into meat.
- Add to skillet and cook until lightly and evenly brown, turning often, about 4 minutes.
- Add remaining 2 tbsp (25 mL) chopped pepper to skillet along with apple juice; partially cover and bring to boil.
- Cook over medium heat, turning meat occasionally, 10 to 12 minutes or until springy to the touch and meat thermometer registers 160°F (70°C).
- Remove tenderloins to cutting board and cover to keep warm.
- Turn heat to high and whisk mustard into apple juice mixture. Boil, uncovered and stirring often, until sauce is reduced to about 1 cup (250 mL), about 8 minutes.
- Thickly slice tenderloins and arrange on platter; spoon a little sauce over top. Pour remaining sauce into gravy boat to serve along with salsa.