Title: Roasted Tenderloin of Pork with Madeira Sauce
Categories: Pork
Yield: 6 Servings

2 sm Pork tenderloins; (about 12
-ounces each)
2 ts Fine sea salt
1 ts Freshly ground black pepper
1 tb Sweet hungarian paprika
1 c Madeira sauce

Place the meat on a rack in a clay or stoneware baking dish. Sprinkle with
salt, pepper, and paprika. Add about 1/2 cup water to the bottom of the
roasting dish (water should not touch the rack). Roast in a pre-heated 425o
oven for 25 to 35 minutes for medium rare. Allow the meat to rest for 15
minutes before carving. Serve with Madeira Sauce.

MAKE IT AHEAD: Time your menu so that the tenderloin comes out of the oven
15 to 20 minutes before serving. Cover with foil and allow to stand in a
warm place. Heat the Madeira Sauce and serve over the sliced meat on warmed
plates.

SERVING SUGGESTION: For a rich meal, first serve the Wild Mushroom Soup or
Wild Mushroom Risotto, followed by the Tenderloin. For lighter fare, begin
your menu with Egg Ribbon Soup.

Recipe by: HomeChef School

Posted to MC-Recipe Digest by louiseh on Apr 16,
1998