I really like to cook meats with Port or Cinzano Rosso. I have done it for years with my pork stuffing for turkey, and the flavors are distinct and wonderful. Add some to sausages, pan drippings, and meat fillings for a special touch. This sauce is somewhat spicy and sweet, balanced with the lightness and aroma of basil and a hint of coffee.
In a bowl dissolve the coffee in 2 teaspoons water, and add the wine, sugar, garlic, basil, salt, aniseed, cumin, and pepper.
Place the tenderloins in a shallow dish, pour over the marinade, cover, and allow to marinate for 20 to 30 minutes in the refrigerator, or overnight if desired.
Preheat the oven to 450ºF. Remove the pork from the marinade and place on a rack over a baking pan. Mix the marinade with the stock and pour into the pan with the stock. Bake for 25 to 30 minutes until an instant-read thermometer reads 160ºF or a clear liquid comes out of the meat if you prick it.
Remove the tenderloin from the pan, cover with foil for 5 minutes while you mix the pan juices with a spatula. Mix the cornstarch with 1 tablespoon water and blend into the pan juices. Transfer to a saucepan and cook over medium-high heat for 2 to 3 minutes or until slightly thickened.
Slice the tenderloin cut into 1- to 1 1/4-inch-thick pieces. Serve with the sauce poured over or on the side.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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