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Pork tenderloin skewers, charcutière sauce

Tapas, Salted

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

L'idée déco

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

Ingredients

Recipe for Tapas

Pork tenderloin skewers

2 Unit(s)

Filet mignon of pork

3 Clove(s)

Garlic

2 Sprig(s)

Thyme

2 Pinch(es)

Fleur de sel

4 Turn(s)

Fresh ground black pepper

Charcutiere sauce

0.50 Unit(s)

Onion

60 Gr

Slightly salted butter

125 Ml

White wine

45 Ml

White balsamic vinegar

500 Ml

Veal demi-glace

1.50 Tbsp

Dijon mustard

1.50 Turn(s)

Fresh ground black pepper

10 Unit(s)

Pickles

Preparation time: 20.00 min

Preheat your four at 425.00 °F

Plating
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.
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.

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