Pork tenderloin is a winter choice with many combinations. Its meat soaked in sweet wine accompanied by raisins is our Chef’s recommendation.
A much-loved recipe, with warm aromas from the presence of spices. The mild and non-greasy taste of the pork tenderloin is particularly highlighted by the presence of sweet wine and raisins, while the pomegranate transfuses acidity and playful color.
Pork tenderloin is one of the most consumed proteins in the whole world. It is a protein that that has been part of the human diet even before we began to domesticate animals, and it is beloved in certain haute cuisines.
Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very sought-after in East and Southeast Asia(Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture.
Pork tenderloin with sweet wine sauce, raisins & spices
Ingredients
- 2 pork tenderloin pieces cut into medallions
- 1 finely chopped onion
- 1 clove of garlic
- 50 gr. blonde raisins
- 30 ml. Samos wine
- 150 ml. meat sauce (demi-glace)
- 100 ml chicken or vegetable stock
- 1 cinnamon stick
- 5-6 pimento seeds
- 2 cardamom seeds
- some fresh thyme
- Salt and pepper
- 2-3 tablespoons olive oil
- some pomegranate seeds and balsamic cream for garnish
Cooking instructions
Start with the sauce, heating few drops of olive oil in a saucepan and cook the onion and garlic together with the spices and thyme for 4-5 minutes on medium heat.
Pour Samos wine and wait until it is evaporated.
Add the stock and the demi-glace sauce and let the sauce boil for 10-15 minutes on a low heat until it thickens.
When it is ready, pass it through a sieve, taste and add salt, pepper and raisins and keep it warm.
Heat a tablespoon of olive oil in a non-stick pan and sear the pork tenderloin fillets on each side for 2 minutes, being careful not to dry them out.
Season with salt and pepper.
When they are ready, add the sauce and simmer to incorporate the flavor.
Finish with some fresh thyme and pepper.
Serve with potatoes cut into slices, passed through a deep fryer, or mashed potatoes or celeriac puree.
Garnish with a few pomegranate seeds and balsamic cream.
English (UK) 
Ελληνικά