Pork Fillet and Endives in a Sweet Creamy Sauce Recipe

Pork Fillet and Endives in a Sweet Creamy Sauce Recipe

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  • 1/2 whole pork tenderloin
  • seasoning
  • drizzle of olive oil
  • 1 garlic clove, crushed
  • 1 thyme sprig
  • knob of butter
  • 2 heads endive, halved
  • 1 cup orange juice
  • 1 tablespoon maple syrup
  • 1/2 cup single cream


    Cut tenderloin crosswise into 8-10 medallions, each about 1/2 in. thick. Season with salt and pepper.
    Set a large plate next to the stove. Heat oil in a a frying pan over a medium-high heat. Add garlic and thyme; cook, stirring constantly, until garlic is browned all over, about 1 minute. Transfer to plate. Add pork and cook until well browned underneath, about 3 minutes. Turn over and cook until barely pink in the center, 1 1/2 to 2 minutes. Transfer to plate of garlic and thyme.
    Put the butter in pan and let it melt. Add the endive, cut sides down, and cook until browned underneath, around 2 minutes. Turn over and cook 1 minute more.
    Add orange juice and maple syrup to pan with the endives and braise, until liquid is reduced by half, about 5 minutes. Stir in the cream.
    Return garlic, thyme, pork and any accumulated juices to pan and heat, gently stirring, until everything is warmed through, about 1 minute.
    Divide pork and endive among 2 serving bowls or plates. Spoon on sauce and serve.


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