The pork tenderloin it’s good (well, yes in the pig everything is good) ! So here is a recipe to enjoy the end of the season for the orange, well maybe you’ll tell me that the orange I’m fed up we want strawberries ! Yes, but good go the last recipe for the road that we will not hurt !!!
Filet mignon with orange and pine nuts
Ingredients (for 4)
- 1 filet mignon of pork
- 2 oranges untreated
- 2 white onions
- 20 cl of water
- 1 dash of porto
- 2 tbsp of currant jam
- 1 c. c. of chicken stock dried
- 4 tbsp of pine nuts
- 1 pinch of Espelette pepper
- 20 g of butter
- Olive oil
- Salt and pepper
Slice the onions into strips.
In a saucepan, put the butter and a drizzle of olive oil to heat and then mark the meat (saisssisez) on all sides, lower the heat, add the onions and let it melt for 10 min.
Meanwhile take the zest of an orange and then press to recover the juice.
Add in the pan with the port, the zest and the juice of oranges, chicken stock, water, red currant jam and the pepper, mix well and season.
Let simmer for 30 minutes on a low heat and half-covered so that the juices reduce.
During this time heat a frying pan and put the pine nuts to toast it dry in a frying pan.
Serve in slices with the sauce and the toasted pine nuts on top.
Made of good fresh pasta or mashed potato as an accompaniment.