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Pork tenderloin skewers, charcutière sauce

Tapas, Salted

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

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 min

Preheat your four at 425 °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.

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