I have to admit, I'm not an expert when it comes to buying pork . And if necessary, if I set out to diversify the family menu that day, I buy pork tenderloin . They like it and I didn't fail with it when I cooked it in any way it went through my head.
The recipe that I propose to you today, to prepare it when you want to prepare something really special and to impress your diners. It is a recipe that I saw at chef Florin Dumitrescu, a recipe proposed by him for a Christmas menu . At first glance it seems to be an elaborate recipe, especially since it is "fun" 😀 but it is not like that at all, it is really simple and quite quick to prepare. Let's see! 😉
- 1 pork tenderloin
- ~ 50 g dehydrated cranberries
- 1 medium onion
- 2-3 tablespoons breadcrumbs
- 1 tablespoon mustard
- 1 tablespoon olive oil
- salt and pepper
- For the sauce:
- 50 g butter
- 50 ml white wine
- ~ 200 g fresh cranberries
Preparation Pork tenderloin with cranberries:
We mix the chopped dehydrated cranberries with finely chopped onion, olive oil and dried thyme. Mix everything with the 2-3 tablespoons of breadcrumbs and evenly mix well with the spoon. Salt and pepper to taste.
Grease the pork tenderloin well with mustard, then roll in the flavored breadcrumbs. It covers well on all sides.
Put in a pan and bake on medium heat for about 30 minutes.
Personally, the idea of cooking "in the blood" does not make me smile, so I cut the muscle into suitable slices and lightly fried them in the pan with a little oil.
In another pan put the fresh cranberries, butter and wine. Let it boil until the alcohol evaporates and the composition becomes consistent. Pass the sauce through a sieve to remove the peels and seeds.
If having cranberry juice is easier, you will get rid of this last step 😉
The pork tenderloin is served with hot cranberry sauce. For the garnish I opted for a boiled wild rice, then pan-fried in butter and parmesan.
Good appetite! 😉