Pork Fillet and Endives in a Sweet Creamy Sauce Recipe
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drizzle of olive oil
knob of butter
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.
Tasteandaddsaltand pepper if needed. Enjoy with rice or potatoes. 4 porkloinsteaks. 12 shallots, chopped. 12-3 large field mushrooms or portobello mushrooms, chopped. 12 rosemary sprigs, chopped. 1asplash of cognac or brandy (optional). 1¼ cup stock, pork or chicken. 11 tbsp whole-grainmustard. 1200 gr/ ⅔ cup creme fraiche or heavycream. 1saltand pepper to tasteRub your porkloinsteaks with some seasalt. 1Inacast iron pan or astainlessstealpanheatatablespoon of olive oil and brown your steaksin it for no longer than 2 minutes on each side. 1Remove your meat on aseparateplateand set aside. 1To the samepanaddshallotsand cook on medium heat, stirringconstantly to avoidburning for 3 minutes, thanadd mushroom and chopped rosemaryand cook for 5 more minutes. 1When shallotand mushroom juices evaporateand the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon. 1Add stock,whole grainmustard, creme fraicheand stir to combine. 1Return porkloinsteaks to the pan, bring to a boil and let it simmer for 2 minutes longer andtake the pan off the heat
Firstly roast the peppers – cut inhalfand core/deseed them. I can’t remember where the originalrecipecame from – all I now have is atatty piece of paper with my version written on it – so it’s about time I wrote it up where it can’t get lost
This is perfect for this time of yeara juicy pork chop nicely browned with pancetta, earthy lentils andvegetablesall brought together with acomfortingcreamymustardsauce I could eat this once a week as it is so tasty
Not just any BBQ sauce but rich, sweet BBQ saucethathasaspicinessandasmokiness to it. She slathers it on everythingand when I make my homemadebarbecuesauceusing my recipe below, she will literallyfind stuff to dip in to it as it is cooling down