Recipe - Roasted Tenderloin Of Pork With Madeira Sauce

2 small Pork tenderloins; (about 12
ounces each)
2 teaspoon Fine sea salt
1 teaspoon Freshly ground black pepper
1 tablespoon Sweet hungarian paprika
1 cup Madeira sauce

Place the meat on a rack in a clay or stoneware baking dish. Sprinkle with
salt, pepper, and paprika. Add about One half cup water to the bottom of the
roasting dish (water should not touch the rack). Roast in a preheated 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 cut or sliced up 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 MCRecipe Digest by louiseh louiseh@earthlink.net on Apr 16,
1998