Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 1/2 tsp salt and 1 tsp black pepper and rub all over roast. Drizzle generously all over with 2 Tbsp olive oil. Season the pork all over with salt and set aside for 30-60 minutes to come to room temperature. Put the tomatoes, peppers, garlic, sherry and butter in the roasting tin/dish. Sprinkle over the fennel seeds, then drizzle over 2 tbsp of the oil and season with salt and pepper. Roast for 30 minutes. Meanwhile, make the picada.
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and refrigerate. Cook for 30-35 minutes at 400 degrees F or until a meat thermometer registers 145 degrees F. Meanwhile, melt the butter for the sauce in a saucepan over medium heat. The sweet sherry, earthy mushrooms and cream mix beautifully to form a delicious sauce. The Ultimate Pork Loin Roast with Mushroom Sauce - Craving.
Directions In a large skillet, sauté the mushrooms in the oil over high heat for about 10 minutes, until softened and fragrant. In a medium nonreactive saucepan, combine the wine, mushrooms,.
Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger, green onion, sesame oil, garlic and 5-spice powder in a resealable freezer- weight bag and stir. Trim any excess fat and silver skin from the pork tenderloin. Place the pork tenderloin in the marinade for 30 minutes at room temperature or up to 8 hours in the refrigerator Place.
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