Recipe: Pork Grenadins

Name: Pork Grenadins
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 12 grenadins of 2.8 oz (80 g) (cut from the tenderloin); 2 beautiful tomatoes; 1 onion finely sliced; 2 cloves garlic, degerminated and chopped; 1 tablespoon tomato paste; 1 tablespoon olive oil; a few basil leaves; salt and cayenne pepper; Garnish:; 6 carrots with greens, peeled; 6 small new onions; 7 oz (200 g) of snow peas trimmed; 6 small spring turnips, peeled; (for the onions, carrots and turnips, leave 3 cm of greens)

By chef patrick Asfaux 4/5 (4 reviews)

Prep 45 min

Cook 45 min

Total 1h30

Servings 6 serv.

Grenadins are 80g medallions from pork tenderloin, seared 8 minutes per side in a cocotte. Topped with homemade tomato sauce flavoured with fresh basil and cayenne pepper. Served with baby carrots, spring turnips, pearl onions and sugar snap peas. Complete main course, 1 hour total. Sunday family meal or special dinner.

Ingredients for 6 servings

Adjust for

servings

12 grenadins of 2.8 oz (80 g) (cut from the tenderloin)
2 beautiful tomatoes
1 onion finely sliced
2 cloves garlic, degerminated and chopped
1 tablespoon tomato paste
1 tablespoon olive oil
a few basil leaves
salt and cayenne pepper

Garnish:

6 carrots with greens, peeled
6 small new onions
7 oz (200 g) of snow peas trimmed
6 small spring turnips, peeled
(for the onions, carrots and turnips, leave 3 cm of greens)

Step-by-step directions

1 Start by making the tomato sauce. Blanch the tomatoes then remove the skin (blanch) then cut them into large pieces.

2 Preheat the oven to 355°F (180°C) (th6)

3 In a Dutch oven, pour a tablespoon of olive oil then add the sliced onion, cover and let sweat for three minutes, then add the large tomato pieces and garlic, sweat for another two minutes and add the tomato paste, a few fresh basil leaves (or dried if you can't find fresh). Salt, pepper with cayenne pepper (lightly). Cook covered at mid-oven gently for 20 minutes.

4 Meanwhile, take a Dutch oven (like Le Creuset), add a little olive oil and butter then when the mixture becomes foamy, place your seasoned pork or veal grenadins (salt and pepper) and cook them gently eight minutes on each side.

5 Rinse your vegetables. In a sauté pan, put the carrots with greens cut in half lengthwise, the small onions, and the turnips, cover with water and salt, add a sugar cube and a drizzle of olive oil.

6 Uncovered, let cook for about 10 minutes (test the carrots).

7 Cooking of snow peas: boil well-salted water, immerse for four minutes then refresh them in ice water and drain.

8 Remove the pork tenderloin and place on a plate, degrease the juice from the Dutch oven, in the remaining juices, add your s

A chef's advice

Pork grenadins are a Sunday or celebration dish, the kind you make when you want to eat well without spending hours cooking. It's sophisticated without pretension, rooted in Lyonnaise gastronomy where nothing goes to waste: tenderloin is pricey, so you slice it thin and treat it properly with good vegetables. It's perfect in spring and early summer, when baby carrots, spring turnips and pearl onions hit the market. Sugar snap peas are at their best between April and June. Cook in winter and vegetables hold texture better, no problem there. Wine-wise, skip heavy reds: the light tomato sauce and lean pork call for a dry white with backbone, a Meursault or Chablis premier cru. Côtes du Jura blanc works well too. If you prefer red, stick with fruity Beaujolais village, nothing tannic. The vegetables in the recipe are enough. Serve tomato sauce separately in a gravy boat, fresh basil leaves on the plate, freshly ground white pepper. Fleur de sel beats table salt.

Frequently asked questions

Can I replace tomato paste with fresh coulis?

Yes, but reduce quantity: use 2 tablespoons coulis for 1 tablespoon paste. Coulis is lighter, less intense. Add it near the end (5 minutes cooking) to preserve freshness.

How do I prevent grenadins from drying out?

Key point: never exceed 8 minutes per side on medium heat. A heavy cocotte (like Le Creuset) distributes heat evenly. Check colour visually (golden, not black). Too fast or too hot and you'll lose tenderness.

Can I make the tomato sauce the day before?

Absolutely. Keeps 2 days in the fridge in an airtight container. Flavour actually improves. Reheat gently for 10 minutes before adding to the pan drippings. The grenadins must stay fresh and cook the same day.