Nutrition Facts
4 servings
4
Recipe for Pork Tenderloin Sautéed with Melon and Port
A pan-seared pork tenderloin with melon and port, I assure you it’s a delicious recipe. Originally, the wine used was a sweet wine from Gascony, but not having it, I replaced it with port and it was perfect. It should be noted that we usually pair melon with port.
Ingredients
1 Melon
1 Butter
1 Grapeseed oil
1 Aromatic herbs, marjoram, thyme, bay leaf
1 pinch Espelette pepper
Directions
1
Preparing the melon. Peel the melon. Remove the seeds. Create small balls using a melon baller. Set aside in the refrigerator.
2
Pork tenderloin (cooking) Heat the oil and sear the tenderloin in a pan on all sides, basting it well. Add the butter to enrich the meat. Add salt and pepper. Sprinkle with chopped herbs. Then deglaze with the port. Let the juice reduce a bit. Wrap the tenderloin in aluminum foil to allow the meat to relax before slicing.
3
The melon next Meanwhile, pour the melon balls into the same pan as the meat to lightly caramelize them and coat them with the cooking juices. Keep warm.
4
Plating Then cut the tenderloin into medallions. Arrange on warm plates, accompanied by caramelized melon balls and reduced sauce with a small bouquet of sage.
Ingredients
Ingredients
1 Melon
1 Butter
1 Grapeseed oil
1 Aromatic herbs, marjoram, thyme, bay leaf
1 pinch Espelette pepper
Directions
Directions
1
Preparing the melon. Peel the melon. Remove the seeds. Create small balls using a melon baller. Set aside in the refrigerator.
2
Pork tenderloin (cooking) Heat the oil and sear the tenderloin in a pan on all sides, basting it well. Add the butter to enrich the meat. Add salt and pepper. Sprinkle with chopped herbs. Then deglaze with the port. Let the juice reduce a bit. Wrap the tenderloin in aluminum foil to allow the meat to relax before slicing.
3
The melon next Meanwhile, pour the melon balls into the same pan as the meat to lightly caramelize them and coat them with the cooking juices. Keep warm.
4
Plating Then cut the tenderloin into medallions. Arrange on warm plates, accompanied by caramelized melon balls and reduced sauce with a small bouquet of sage.
Notes
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