Pork tenderloin skewers, charcutière sauce
Two pork tenderloin filet skewers served with a pickle matchstick based sauce.
IngredientsRecipe for Tapas
Pork tenderloin skewers
Preparation time: 20 min
Preheat your four at 425 °F
Two small skewers per person generously topped with the Charcutière sauce.
- Charcutiere sauce
In a hot pan, sweat the onion with butter. Add the vinegar, white wine and pepper and then let it reduce a little. Add the veal demi-glace and mustard, mix well and cook until the sauce thickens. Add the pickle matchsticks and season to taste.
- Pork tenderloin skewers
Season the skewers with salt and pepper then sear them in a hot skillet using a little bit of vegetable oil. Add the garlic and thyme then transfer the pan in the oven to finish cooking for 6 to 8 minutes.
Cut the garlic in half, without peeling it. Cut the pickles in matchsticks. Finely chop the onion. Scrape and clean the pork then cut into strips. Make a skewer with each strip on a mini wooden skewer/stick.
Ask your butcher to clean the pork tenderloin, so they are ready for use.