Family Best Time >> Food

Pork tenderloin with madras curry and vegetable delicacies


Ingredients:4 people
  • pork tenderloin
    1 large or 2 medium
  • carrot
    2
  • vermouth (Noilly-Prat)
    5 cl
  • shallots
    2
  • chives
  • curry powder (Madras)
    2 teaspoons
  • veal jus
    15cl
  • chervil
  • savory mini tarts
    12
  • peeled chestnuts
    200 g
  • grit gray pepper
  • fine salt
  • whipping cream
    60 g
  • onion jam
    2 tablespoons
  • butter
    60g


Preparation:


    Difficulty:[usr 2]

    Cook the carrots in slices, mix, add 60 g of butter, season,
    mix the chestnuts, add 60 g of cream, season.

    Cut the fillets into medallions, season with salt and pepper.

    Add the chopped shallots then deglaze with the Noilly-Prat, add the remaining cream and the curry powder,
    salt and pepper, add the veal jus, let reduce.
    Garnish the tartlets:4 with the mashed carrots, 4 with the chestnut purée,
    and 4 with the onion jam.
    Place one of each on 4 hot plates, arrange the medallions in a crown, cover with the sauce
    Decorate with the herbs.

    Pork tenderloin with madras curry and vegetable delicacies

    A creation of chef Hubert