Pork Tenderloin with Glaze and Apricot Celery Salad
Main Dishes • European
Description
Each piece of pork tenderloin should weigh about 380 grams.
Ingredients
- Salt to taste
- Pork tenderloin 2 pieces
- Ground Black Pepper to taste
- Vegetable Oil 1 tablespoon
- Thyme 3 sprigs
- Spanish onions 1 head
- Balsamic Vinegar 1 tablespoon
- Butter 2 tablespoons
- Pitted Wild Apricots 4 pieces
- Rosemary 3 sprigs
- Celery salt 10 oz
- Cream (40%) 5 fl oz
- Chicken Broth 5 fl oz
- Sugar to taste
- New Potatoes 5 oz
- Maple syrup 1 tablespoon
Step-by-Step Guide
Step 1
Season the pork tenderloin with salt and pepper. Heat vegetable oil in a skillet and sear the tenderloin on all sides. Wash the thyme. Add thyme, vinegar, and beet syrup to the skillet and glaze the pork tenderloin in the syrup. Then place the tenderloin on a rack and roast in the oven at 185°F (top and bottom heat) on the second level from the bottom for 50 minutes. Place a baking tray underneath to catch the juices.
Step 2
Peel the onion, chop it into small cubes, and sauté in a pot with 1 tablespoon of butter. Wash the apricots, remove the pit, chop into small pieces, and sauté with the onion. Clean the celery, chop into 0.5 cm cubes. Wash the rosemary and add it along with the celery to the pot with the apricots. Pour in the vegetable broth and cook for 20 minutes until the celery is soft. When the liquid has almost completely evaporated, add the remaining butter and cream. Season with salt, pepper, and add sugar. Remove the rosemary.
Step 3
Scrub the potatoes and boil for 20 minutes in salted water. Then pour 50 ml of boiling water into the skillet, season well with salt. Drain the potatoes and place them in the skillet. Cook the potatoes until all the water has evaporated, until they are coated in a layer of salt.
Step 4
Slice the pork tenderloin and serve with the vegetables and potatoes.
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