“I ate kangaroo tenderloin at a local restaurant. It is soooo tender and delicious, much like beef tenderloin, but w/ more flavor, IMO. Works for the broiler, too.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a heavy nonstick pan.
  2. Rub all sides of the meat w/ the salt, pepper and thyme.
  3. Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
  4. Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
  5. Reduce heat slightly and cook until just a little pink inside of each piece.
  6. Stir remaining sauce into pan juices.
  7. Serve meat with the pan juices.

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