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Pork tenderloin skewers, charcutière sauce |

Salted

Two pork tenderloin filet skewers served with a pickle matchstick based sauce.

Note

Ask your butcher to clean the pork tenderloin, so they are ready for use.

Ingredients

Recipe for 12 tapas

Pork tenderloin skewers

800 Gr
Filet mignon of pork
3 Clove(s)
Garlic
2 Sprig(s)
Thyme
2 Pinch(es)
Sea salt flakes
4 Turn(s)
Fresh ground black pepper

Charcutiere sauce

100 Gr
Onion
60 Gr
Slightly salted butter
125 Ml
White wine
45 Ml
White balsamic vinegar
300 Ml
Veal demi-glace
30 Ml
Dijon mustard
1.50 Turn(s)
Fresh ground black pepper
100 Gr
Pickles

Preparation time: 20 min

Preheat your four at 425 °F

  • Preparation

    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.

  • 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.

  • Plating

    Two small skewers per person generously topped with the Charcutière sauce.

Ask your butcher to clean the pork tenderloin, so they are ready for use.

Cooking schedule

Class with similar recipe

Saturday, September 30th 14:00 to 17:00
Plateau Mont-Royal
95 $ / pers.
TAPAS AND SAUCES RECIPES

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  • Sliced flank steak, sea salt, with a Béarnaise sauce |
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Sunday, October 1st 14:00 to 17:00
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TAPAS AND SAUCES RECIPES

TAPAS AND SAUCES RECIPES

Traditional sauces to go with your dishes and tapas

  • Pork tenderloin skewers, Charcutière sauce |
  • Sliced flank steak, sea salt, with a Béarnaise sauce |
  • Oven baked cod fillets, stir fried garlic tomatoes, beurre blanc sauce |
  • Boston beef cooked sous-vide with a green pepper sauce |
  • Strawberry salad in syrup with a cardamom custard |
More information
13 / 14

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1 places disponibles
Saturday, October 21st 14:00 to 17:00
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95 $ / pers.
TAPAS AND SAUCES RECIPES

TAPAS AND SAUCES RECIPES

Traditional sauces to go with your dishes and tapas

  • Pork tenderloin skewers, Charcutière sauce |
  • Sliced flank steak, sea salt, with a Béarnaise sauce |
  • Oven baked cod fillets, stir fried garlic tomatoes, beurre blanc sauce |
  • Boston beef cooked sous-vide with a green pepper sauce |
  • Strawberry salad in syrup with a cardamom custard |
More information
0 / 14

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14 places disponibles

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