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Tenderloin with Orange Coconut Cream

I made these fillets the same as I do the Duck with Orange, but I added Romero raw and colored peppers. It is a delicious dish. I've accompanied by roast potatoes, but a good option is to go with caramelized apples or berries.

Ingredients:

• Iberian Pork Tenderloins

• Potpourri Pepper (various types of pepper, white, black, pink, green .. sold in hypermarkets and supermarkets)

• 1 sprig of rosemary

Sauce For Orange:

• A Large onion • 1 Orange

• 1 glass of sweet port wine

• 1 cup Cointreau or Grand Marnier or orange liqueur

• 1 tablet of chicken stock • salt

• Oil Extra Virgin Olive

• 1 tablespoon butter.

To caramelize the broth:

• Four tablespoons sugar

• 2 tbsp balsamic vinegar

For the garnish:
• Small size potatoes.

Prepared

We put the tenderloins in a baking dish, sprinkle it with a dash of extra virgin olive oil and we put colored peppers, rosemary and salt raw .

We bring the preheated oven at 180 º.

Choose a few potatoes small, clean and dry. Give hands a bath oil and salt and cook at medium-high heat oven with the skin for about 40 minutes.

Meanwhile proceed to peel oranges making sure that the shell run out of skin. Cut the peel into strips, cover with water and put on fire. Boil for at least ten minutes.

Drain, rinse under running orange julienne and reserve.

(This operation is cook the julienned peel to release all the bitterness, so it is essential).

Put about three tablespoons of warm olive oil and tablespoon of butter doramos the

finely chopped onion Add the wine and liqueur and cook for a few minutes for the alcohol to evaporate a bit.

To caramelize the broth, place the sugar and vinegar in a pan to heat and let caramelize. When the caramel is almost done, add a glass of water (splash and burn care) and a piece of chicken broth.

also incorporate the orange juice that had peeled, wine, liquor, ground ginger and cinnamon. We put the heat and let simmer gently until reduced.

I usually add a teaspoon of cornstarch previously Toast and let it reduce and thicken.

We took a little of this sauce and showered with it the fillets. The rest of the reserve keeping warm.

The fillets will be done in half an hour or so (depends on the thickness and taste of each).

Remove from heat and serve with roasted potatoes.

orange sauce served in a bowl.