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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.