About This Recipe
A dish that is both indulgent and refined, where the pork tenderloin is enhanced with sweet and savory notes from honey, passion fruit vinegar, and toasted dried fruits, a true invitation to delight and escape.
Ingredients
At Oliviers&Co
2 tbsp Christmas Olive Oil
2 tbsp Holiday Vinegar Passion fruit & thyme
Pepper and berry mix
At the market
700 g pork tenderloin
3 shallots
1 liter semi-skimmed milk (about 4 cups)
1 onion
2 apples
1 small celeriac
3 tbsp lavender honey
2 tsp pear jam
30 g dried fruits (hazelnuts, almonds, cashews, raisins)
Directions
Preheat the oven to 180°C (350°F).
Peel the celeriac, apples, and onion.
Cut the celeriac into quarters and slice each quarter into 5 mm (about ¼ inch) thick slices.
Sauté the celeriac in olive oil, then add the onion and apple slices.
Season lightly with salt and the pepper blend, stirring frequently until lightly browned.
Cover and cook over medium heat for 15 minutes.
Cut the pork tenderloin into 3 cm (about 1¼ inch) thick medallions.
Sear each side in a Dutch oven or heavy skillet with olive oil, then add the sliced shallots.
Brown the meat, add the honey to caramelize, then deglaze with passion fruit vinegar and a glass of water.
Cover and cook for 15 minutes.
Add the pear jam and the celeriac-apple mixture, then remove from heat and let rest so the meat absorbs the flavors.
Toast the nuts (except the raisins) and stir them into the dish. Serve hot.