recipe
TENDERLOIN WITH ANISEED GLAZE By Nellie Palmer INGREDIENTS • 2 lb pork or beef tenderloin • 2 tbsp pink sea salt • 2 tbsp olive oil • 2 tbsp honey • 4 tbsp strawberry balsamic vinegar • 1 cup chicken broth homemade or low sodium • 1 tsp thyme chopped fresh • 2 tbsp butter unsalted • 2 tbsp truffle oil • 1/4 tsp aniseed ground • 1/4 cup figs finely chopped • 1 /4 cup fresh squeezed orange juice
DIRECTIONS Preheat your oven to 400 degrees F. If you are making a beef tenderloin, use cooking twine to tie around the filet in three or four places to hold the tenderloin together. Lightly season the filet with salt. In a cast iron skillet, heat olive oil and brown the filet on each side for about three minutes or until browned on each side. This should take about 12-15 minutes. Remove the cast iron skillet from the stove top and bake in the oven for approximately 20-25 minutes, or until cooked to your desired taste. Searing and oven time combined should be about 45 minutes.
A llow the meat to rest for 15 minutes before serving. W hile the filet is resting, place the honey, balsamic vinegar, chicken broth, orange juice, thyme, butter, truffle oil, aniseed and figs in a blender and blend until smooth. Then heat in a saucepan. Once it comes to a boil, reduce and simmer for 10 minutes. S lice the filet, arrange the slices on a plate and drizzle the glaze over them.You can also garnish this dish with fresh salad tossed in a light rice vinegar dressing. Internal Temperature Chart: Rare - 115° - 120° F Medium Rare - 120° - 125° F Medium - 130° - 135° F Pork Tenderloin should be cooked to 145°F
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