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