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Caramelised pork tenderloin, tomato concassé with thyme and rosemary
Difficulty : Easy
Cooking time : 30 minutes
Cooking cost : Affordable
Ingredients
Serves 4:
For the caramelised pork tenderloin :
- 1 pork tenderloin of 600 to 700 g
- 1 tablespoon of honey
- 1 teaspoon Garam Masala spice paste
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves of garlic
- Espelette pepper
For the tomato paste :
- 4 to 5 plump, ripe tomatoes
- 1 onion
- 2 sprigs of thyme
- 1 sprig of rosemary
- olive oil
- salt
- Espelette pepper
Preparation
- Peel the garlic cloves, remove the germ and press them with a garlic press.
- In a large bowl, mix the soy sauce with the olive oil, honey, pressed garlic cloves and Garam Masala spice paste.
- Season lightly with Espelette pepper. Mix well.
- Spread over the fillet mignon and marinate for about 30 minutes, stirring occasionally.Prepare the tomato paste: peel the onion and cut it into thin strips.
- In a saucepan, fry the onion in a little olive oil until golden.
- Peel the tomatoes and cut them into very large quarters. Add them to the pan. Add the sprigs of thyme and rosemary. Season with salt and Espelette pepper.
- Leave to simmer on a low heat for 15 minutes.
- Drain at the end of cooking to remove the cooking juices and keep only the tomato flesh.
- Drain the filet mignon and cook it in a hot pan. Turn over, sear again, then lower the heat.
- Cook for about 15 minutes, turning often and basting regularly with the marinade.
- Serve the thinly sliced pork with the tomato puree and a 2020 red Diane Cabernet Sauvignon.
Suggestions :
- Spice paste can be found in the "World cuisine" section of your supermarket or in oriental grocery shops.
- The Garam Masala spice paste can be replaced by curry paste, which can be stronger or weaker depending on your preference.
- The recipe can also be made with pork loin.
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Blog Nanie Cuisine :www.naniecuisine.com |
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