Pork tenderloin with grapes
easy
75 mins
75 mins
Ingredients
- 1 pack of (4 portions) Croquette powder
- 200 g green and blue grapes
- 100 g shallots or 3 small onions
- 100 g streaky smoked bacon
- 20 g Almond slivers
- 2 TABLESPOONS Oil
- 900 g Pork tenderloin
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg Frying fat
- 2 TABLESPOONS Currant Jelly
- 2 TEASPOONS medium hot mustard
- 1/4 l clear broth (instant)
- 7-10 Tbsp Lemon juice
- 75 g Butter
- 6 Orange slices and parsley to garnish
- 7-10 Tbsp Aluminium foil
Directions
- 1
Stir the croquette powder into 3/8 litres of cold water. Let it swell for ten minutes. Then form small balls from the croquette dough. Wash and drain the grapes. Pluck the grapes from the stems, cut them in half and remove the seeds.
- 2
Peel shallots or onions (cut small onions into thicker slices). Cut bacon into strips. Roast almond slivers in a pan until golden brown and take them out. Heat the oil and fry the bacon until crispy and take it out
- 3
Rub the meat with salt and pepper. Fry well all around in the bacon fat and continue to fry at medium heat for 10 to 15 minutes. In the meantime, heat up the frying fat. Fry the potato balls in portions until golden brown.
- 4
Drain balls on kitchen paper and keep warm. Remove the fillets, wrap them in aluminium foil and keep them warm. Sauté shallots and grapes in the cooking fat. Add jelly, mustard and stock and let it boil down a little.
- 5
Season to taste with lemon juice. Stir in pieces of cold butter to thicken. The sauce should not boil anymore. Season to taste with salt and pepper. Cut the fillets open and arrange them on plates with the grape sauce, bacon, almonds and potato balls.
- 6
Garnish each with a slice of orange and parsley.
Nutrition Facts
770 kcal
63 g
40 g
37 g
More Delicious Recipes
