Tenderloin Of Pork In A Santorini Sweet Wine / Orange Sauce...When You Have Friends For Dinner

The island of Santorini has become as famous as the island of Mykonos. They are part of the Cycladic group of islands of the Aegean. Santorini produces very good wines in its volcanic soil. Nama, a red sweet wine is one of them. The Island of Samos also produces its famous Samiotico sweet wine as well as Patras produces its red Mavrodafni which is equally good. Italy's version is Vin Santo produced on the hills of Tuscany.   In the Orthodox church, the red is used for Holy Communion with small pieces of bread inside to symbolize the flesh and the blood of our Lord Jesus Christ.  In international cuisine it is used in many recipes for pork, and duck especially for fresh duck liver. For pork tenderloin you will need:
Serves 3
-  1 whole pork tenderloin about 500 gm. cut in three pieces to fit the skillet.
-  25 gm of butter / some olive oil.
-  Salt and pepper to taste.
-  ¼ cup sweet red Nama wine from Santorini.
-  The rind from one orange.
-  The juice from two oranges.
-  ¼ cup water.

-  Saute the pork tenderloin on high heat in the butter/olive oil until it is brown all around. 5 minutes.
-  Pour the sweet wine and flambe.
-  Add ¼ cup water lower heat and simmer for 10 minutes.
-  Add orange juice and cook 5 minutes longer make sure the pork is cooked all the way by cutting it in 1 inch slices.
-  Overturn the meat in the sauce to keep it moist.
- Serve topped with orange rind.


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