Pork tenderloin with prune sauce and duck liver.

120 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Duck liver 0.2 kg
Prunes 0.15 kg
Fino quinta 0.05 l
Brown stock 0.5 l
Garlic, bulb 2.0 ud
Onion 0.2 kg
Creamed corn 0.01 kg
Artichoke 0.5 kg
Parsley 0.03 g
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
Elaboration

For the pork tenderloin:

  • Thoroughly remove the fat and skin from the tenderloins and cut into medallions.

For the prune sauce:

  • Prepare a very reduced pork brown stock using the trimmings of tenderloin and some bones.
  • Soak the prunes with the Jerez wine for 24 hours.
  • Sauté garlic and onion cut into julienne.
  • Boil the prunes with the wine and the brown stock, remove when soft and reserve half for garnish.
  • Add the garlic and onion to the prunes.
  • Add the broth and the brown pork stock.
  • Bring to a boil, blend and strain.
  • Bind with corn-starch. Fine tune.

For the garrisons:

  • Scallop the foie grass.
  • Boil whole artichokes, rinse and peel.
  • Cut the hearts in half and set aside.
  • Prepare a garlic and parsely oil.

For decoration:

  • Artichoke chips. Cut thinly, flour and fry at moderate temperature until crisp.
  • Chopped parsley.

ASSEMBLY

  • Grill the tenderloin medallions.
  • Grill or fry two half artichoke hearts. Add some garlic cut into brunoise.
  • Grill a medallion of lightly floured foie grass in a frying pan.
  • Place the artichoke hearts in the centre of the dish and the tenderloin medallions and the foie grass escalope next to them.
  • Lastly, pour some prune sauce on top of the tenderloin and place some half prunes on the plate.
  • Decorate with fried artichoke chips and parsley.
Nutritional information (1 portion)
Fiber 10.82 g
Saturates 10.76 g
Monounsaturated fatty acids 23.0 g
Polyunsaturated fatty acids 4.51 g
Cholesterol 217.3 mg
Calcium 181.34 mg
Iron 7.72 mg
Zinc 4.21 mg
Vitamin A 3514.29 ug
Vitamin C 38.55 g
Folic acid 147.91 ug
Salt (Sodium) 438.27 mg
Sugars 21.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.