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Chef Rhodello Nuval - Lemon Herb Tenderloin with Coulis

Ingredients

  • Dry Lemon Pepper
  • Olive Oil
  • Fresh Basil
  • 1 package (4.4oz) Fresh Raspberry
  • Granulated Sugar
  • Ground Dry Ginger
  • 1x Fresh Orange
  • 1x Fresh Lemon

  • Take one roll Pork Tenderloin
  • Slit in middle and open like a hotdog bun
  • Season Slit with teaspoon of Ginger and lemon pepper
  • Add Fresh Basil Leaves in the slit and close
  • Rubb tenderloin with Olive Oil
  • Season Tenderloin with Lemon Pepper
  • Use toothpicks to seal the slit

  • li>Pan Sear it to get a nice golden brown layer
  • Let rest for about a min and transfer to an oven pan and cover with foil
  • Cook at 350 degrees until internal temperature reaches 160 - 170 degrees (approx 25 min)

  • While Tenderloin is cooking start on the Raspberry coulee

  • Take one package of fresh Raspberries into a sauce pan at medium heat
  • * NOTE * You can use Blueberries if Raspberries are not in season
  • Add 3 table spoon of sugar
  • Add 1 table spoon orange zest
  • Add 1 table spoon lemon zest
  • Let boil and add 1/4 cup water or until smooth in texture
  • * NOTE * You can substitute Sweet Italian wine for the water to acent the flavor of all the spices
  • Once texture is achieved, remove from medium heat and keep warm

  • Once Tenderloin is cooked pull out, uncover and let rest for 5 min

  • Cut Tenderloin into medallions
  • Plate entree with 2 table spoon of Raspberry Coulee as your base
  • Place with crisscrossing tenderloin medallions and serve


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    Recipe Right Menu

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    Chef Libunao's Entrées

    Chicken Shantung
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    Chef Williams' Entrées

    Rainbow Tenderloin

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