Pork in Rum-Raisin Sauce with Nutmeg Spinach

The sauce is absolutley delicious.

Serves: 4

Cooking time:

Ingredients

Allspice (1 tablespoon)
Jamaican Rum ( 1/2 cup)
Whipping Cream (1/2 cup)
Raisins (1/3 cup)
Butter (2 tablespoons)
2 Onions, chopped
Pork Tenderloin (4 pieces)
Nutmeg (2 tablespoons)
Spinach (4 cups)
Salt & Pepper

Method

Cut off tapered ends of pork - marinade in allspice, salt, and pepper (Thoroughly). Brown on medium - high heat. Save oil.

Drain out 3/4 of the oil and add (pork stock). Quickly brown and let simmer until oil is a heavy glaze. Drain pork stock and add rum, raisins, and cream. Cook sauce until thickened.

Sautee onions in butter until brown. Remove onions and wilt spinach over medium heat. Sprinkle in nutmeg. Mix spinach and onions.

Serve Pork Tenderloin on bed of spinach & onions. Pour thickened sauce all over the meal.

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