Pork tenderloin with foie sauce, the best use recipe

Desserts

As soon as the New Year begins and after the excesses of Christmas, I always have a lot of delicious leftovers at home and it is a pleasure to use them in other recipes to recycle the leftovers. Thus, with a piece of foie left over from New Year's Eve dinner, we have prepared this recipe for pork tenderloin with foie sauce with a magnificent result.

The sauce is so good that it could be perfectly used in a main dish and not in a traditional recipe, so take note to try it with a entrecote, some veal chops and other red meats.

Ingredients

For people
  • Pork tenderloin 2
  • Foie 150 g
  • Peter Jimenez 50 ml
  • Onion 1
  • Chicken soup 150 ml
  • Liquid cream for cooking 100 ml

How to make pork tenderloin with foie sauce

Difficulty: Medium
  • Total time 25 m
  • Elaboration 25 m

With the leftovers of the turkey that I prepared for the Christmas meal, I had made a homemade broth, putting them to cook for 45 minutes with a leek, a carrot and half a chive, so I already had part of the sauce in advance.

In a frying pan, poach a very chopped onion over low heat until it begins to take color. Then we add the pieces of foie and stir slowly until they begin to unravel. I had a few pieces of fresh foie, but I have already made this same sauce other times with micuit or even with the remains of a can of pate, obtaining both good texture and good flavor. Logically the better the foie, the better the sauce.

As soon as the foie begins to melt, we add the Pedro Ximénez wine and turn up the heat so that the alcohol is gone. One minute later, we lower the heat to half, add the 150 ml of the poultry stock and let it cook for five minutes.

To bind the sauce, add the cream and let it all integrate for another couple of minutes, then crushing everything in the blender. To restore its natural color, since the blender makes the sauce very white by putting in a lot of air, we return the sauce to the pan and give it another boil. In addition, it reduces and thickens a bit.

Finally, we make the meat on the grill, in this case we cut some medallions of Iberian sirloin and after seasoning and browning them, we serve them on a bed of foie sauce, putting the rest of the sauce aside in a sauce boat or auxiliary source.

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