Pork Roll Marinated with Amaretto
Tip: The dish can be garnished with apricot or peach jam.
Ingredients
| 800 g | pork tenderloin (contra-fillet) | |
| 100 ml | cooking cream | |
| 3 sprigs | thyme sprigs | |
| 1 cube | chicken bouillon cube | |
| 50 ml | white wine | |
| — | thyme sprigs for garnish | |
| — | fat for the pan | |
| 4 tbsp | 60 ml | butter |
| 30 ml | Amaretto liqueur | |
| 4 tbsp | 60 ml | apricot jam |
| — | salt and white pepper |
Instructions
- Rub the meat well with the previously mixed liqueur, apricot jam and butter.
- Sear it on all sides in a greased pan for 2 minutes each, then transfer to a baking tray and roast for about 8 minutes in an oven preheated to 200 degrees.
- For the sauce, pour the wine into a saucepan, crumble in the bouillon cube, add the finely chopped thyme, season with salt and pepper and simmer over moderate heat. As soon as the sauce thickens slightly, gradually pour in the cream, stir and remove from the heat.
- Slice the meat into rounds and arrange on serving plates. Pour the sauce over it and garnish with sprigs of thyme.