June
Adam & Eve Pork Tenderloin
Adam & Eve Pork Tenderloin will amaze you this summer!
Tweet
Portion
Ingredients
- 500 g of pork tenderloin cut into 8 pieces
- 8 prosciutto slices
- 10 g of butter
- 2 tablespoons of sunflower oil
- 250 ml of Cider Beaupré
- 2 tablespoons of fresh cream
- 1 tablespoon of fresh rosemary chopped
- Pepper
- 1 cup of flour
- 8 skewer
Preparation
- Surround each piece of pork with a prosciutto slice and fix it with a skewer.
- Surround each of these by flour.
- Melt butter and oil in a cooking-pot. Cook to maximal heat.
- Add meat and brown it.
- Turn heat to low and cook for 25 minutes.
- Take off meat and keep it warm.
- Deglaze the cooking-pot with the Cider Beaupré. Reduce 5 minutes before adding cream.
- Add pepper in the sauce.
- Serve meat covered with Beaupré sauce.
Beaupré mix
The Classical
In a martini glass, add some ice cubes, then, pour a generous quantity of Cider Beaupré. Garnish with a small cranberry skewer and savour!
The Romantic
Pour gently a Cider Beaupré bottle in a champagne flute. Add a touch of grenadine. Beautify with a fresh luscious strawberry!
The Adventurer
In a tumbler, pour 250 ml of Beaupré Cider amalgamated with 250 ml of McCoy beer. The sweetness of Cider Beaupré and the bitterness of McCoy espouse each other so perfectly, you’ll be charmed!
The Exuberant
In a whiskey glass, let softly trickle a whole spoon of maple syrup. Fill the glass with Beaupré Cider. This blend will stimulate your senses like they’ve never have before!
