Recipe: Roasted Pork Tenderloin

Name: Filet mignon de porc roti
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 portions
Ingredients: Compotée parfumée d'échalotes au Curcuma*, poêlée de sifflets de banane plantain.Filet mignon de porc rôti pour 4 personnes :4 mignons de porc fermier si possible de 180 g environ parés,8 tranches fines de véritable bacon bien grillées8 échalotes épluchées et émincées finement2 belles bananes plantains épluchées, les petits fils tout au long retirés puis taillées en sifflets de 5 a 6cms25 cl de fond de veau non lié (préparé)1 cuiller a café de Curcuma*50 g de beurre finhuile de tournesol(ou arachide)sel poivre du moulin et râpure de muscade

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (4 reviews) Meat

Prep 15 min

Cook 55 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

Fragrant shallot compote with turmeric*, sautéed plantain banana strips.
Roasted pork tenderloin for 4 people:
4 farm pork tenderloins if possible about 180 g each, trimmed,
8 thin slices of genuine well-grilled bacon
8 peeled shallots, finely sliced
2 beautiful plantain bananas peeled, the small strings removed along the length then cut into strips of 5 to 6 cms
25 cl of veal stock unbound (prepared)
1 teaspoon of turmeric*
50 g of fine butter
sunflower oil (or peanut oil)
salt, freshly ground pepper and nutmeg zest

Step-by-step directions

1- In a small sauté pan with a little butter, gently sweat your shallots for 5 minutes, salt and pepper, add the turmeric, then moisten with your veal stock and let it stew covered for 20 minutes then turn off the heat and leave covered.

2- In a fairly high pan, melt a knob of butter with a little oil, when the mixture is very hot, place your pork tenderloins, salt and pepper, cook 5 minutes on each side then remove from heat and keep covered for 10 minutes.

3- After this resting time, remove your tenderloins and keep them warm with your roasted bacon slices in a small covered dish in an oven heated to 80°(th2+)

4- Then put your pan back on the heat with the juice rendered from the tenderloins, place your plantain banana strips in it, salt (lightly) pepper then add a nutmeg zest, cook them for 15 minutes turning them and watching them carefully.
Plating
Reheat your shallot compote, place your banana strips in small molds then turn them out on one corner of the plate, the pork tenderloin on the other topped with this fragrant shallot compote which will serve as a sauce and 2 small "ears" of fried bacon.
*For this recipe I had at my disposal turmeric powder from Madagascar made in "sustainable" mode a real marvel! If you ever see one on a stall don't hesitate.

Porc Curcuma Aigre doux Filet mignon