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| Here is a recipe for tenderloin tips, that I make for friends on special occasions. Tenderloin tips are a pub favourite in New Brunswick, but I've yet to find them anywhere in Ontario. Folks up here, don't know what they're missing. Ok, lets start. You will need the following..... 1 pound pork tenderloin 1 stalk of celery 1/2 cup of chopped , mixed red, yellow and green peppers 2 small onions 1 1/2 cup finely sliced, fresh mushrooms 1 x 35 gram package Clubhouse Voyages Beef and Broccoli 4 tbsp olive oil 2 cups water Begin by trimming the tenderloin, removing the bits of fat and tendon, leaving only lean meat. Cut into 1 inch medallions. Remove cores from peppers and cube Cut top and bottom off, of onions. Skin, then slice in half. Mushrooms must be fresh and should be sliced very thin. Slice celery into 1/2 inch cubes. Heat olive oil in deep pan on medium heat until smoke begins to appear. Add tenderloin and lower heat to medium-low. It will stick. Use wooden spoon to unstick. Continuiosly turn and brown tenderloin until it is almost cooked. Pan should darken on the bottom. Add onions. Continue turning and browning until onions are translucent. Mix water with Clubhouse mix and add to pan. Scrape bottom with wooden spoon to darken mixture. When mixture comes to boil, add mushrooms, celery and peppers. Bring to boil again then lower heat to mininum. Allow mixture to simmer for 1/2 hour. Increase heat to max and boil off excess liquid to get a rich thick sauce. Sauce can be poured over mashed potatoes. Try it. It's yuummy! Enjoy! |
Chef Ricky's Tenderloin Tips |
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