Pork tenderloin with redcurrant sauce/Polędwiczki wieprzowe z sosem z czerwonej porzeczki

Polędwiczki wieprzowe z sosem z czerwonej porzeczki. Delikatne, soczyste polędwiczki wieprzowe podane z lekko kwaskowym sosem z czerwonej porzeczki. Do tego sałatka z awokado z miodowo – musztardowym dressingiem i karmelizowane marchewki



 

Pork tenderloin with redcurrant sauce

 

For currant sauce:

  • 250 grams of red currants
  • 1/3 glass of water
  • 3 tablespoons of liquid honey
  • 1 tablespoon of red wine vinegar
  • 1/2 teaspoon of rosemary
  • salt (pepper)

For pork tenderloin

  • 500 grams of pork tenderloin
  • Pinch of:
  • pepper
  • granulated garlic
  • rosemary
  • thyme
  • caraway

For avocado salad

  • 1 avocado diced
  • 1/2 cucumber cut into cubes
  • 1 stalk of celery cut into cubes
  • 1 teaspoon of fresh thyme
  • Honey mustard dressing
  • 2 teaspoons of mustard
  • 1 teaspoon of liquid honey
  • 1 clove of garlic crushed
  • 100 ml of rapeseed oil (preferably cold pressed)
  • 2 tablespoons of lemon juice
  • pinch of salt
  • In the bowl (place the mustard, honey and clove of crushed garlic.)

For caramelized carrots

  • 250 grams of a baby carrots
  • 1 tablespoon of butter
  • 2 tablespoons of honey
  • 1 tablespoon of brown sugar
  • 1 tablespoon of balsamic vinegar

For currant sauce:

  1. Wash the currants and discard the stalks. Place in a saucepan and pour about 1/3 a glass of water. Add honey, vinegar and chopped rosemary. Simmer for about 20 minutes. After this time, blend to a puree. Season with salt and pepper to taste.

For pork tenderloin

  1. Season the tenderloin with pepper on each side. Season with spices. Fry in a hot oil on both sides. Then put the tenderloin into the pan and pour over the frying fat. Put in a pre-heated oven to 180 C.
  2. (Time to bake the tenderloin – divide its weight in half and get the maximum time it should spend in the oven, for me 20-25 minutes. Before cutting and serving meat on the table, wait for 5-7 minutes, so the meat can rest )

For avocado salad

  1. Mix until all the ingredients combine, then gradually add the oil without stoping the mixing process.
  2. Atthe end, add lemon juice and pinch of salt for taste. Dressing should have a consistency a little less than mayonnaise.
  3. Sprinkle the chopped vegetables with dressing

For caramelized carrots

  1. Wash the carrots and cook al dente. Spread the butter in a pan. Then add honey and mix until it combines with butter. Add sugar and balsamic vinegar. Mix. Pour the carrots into a hot pans and cook together covered for a few minutes
 

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