Pork tenderloin with balsamic and honey
By adding Messino Balsamic Honey Cream, we add the necessary intensity to the tenderloin's extremely delicate and mild taste! Combining the flavours of honey, white wine and traditional spices, we elevate the tenderloin and make it "melt in your mouth". Basmati rice, bay leaves and fresh thyme make our dish even more aromatic, creating an unforgettable flavour journey
Υλικά
- 4 pc tenderloin about 250g each
- 1 sachet Basmati rice
- 2 dried onions
- 1 cl garlic
- 2 bay leaves
- 5 gr coriander seeds
- 10 gr peppercorns
- Fresh thyme
- 200 ml white wine
- 100 gr Messino balsamic cream honey
- 60 gr honey
- 1 lt chicken broth
- olive oil
- a little flour
Οδηγίες
- Preheat the oven to 200 degrees
- Heat a frying pan over a high heat and add the olive oil.
- Flour the whole chops and place them in the pan in two batches. Grill on all sides until well browned
- When all four fillets are cooked, place them on a baking tray
- Thinly slice the onions and garlic
- Place the onions in the same pan, reduce the heat to medium and cook until soft.
- Add the garlic and when it has released its flavour, add the Messino balsamic cream with honey, and white wine. Simmer for 5 minutes to evaporate the alcohol
- Add the chicken broth and spices and simmer for another 10 minutes until the sauce thickens
- When the sauce is ready, pour it over the fillet and bake in the oven for about 15 minutes
- Remove from the oven and leave covered for 5 minutes
- Cut the tenderloin into 2 cm slices and strain the sauce to be poured over the meat
- In a medium to large saucepan, bring 1 litre of salted water to a boil
- Cook the aromatic Basmati rice according to the instructions on the packet and serve immediately with the slices of tenderloin
Extra Tip:
- Tenderloin is the most tender cut of pork! That's why we pay close attention to the cooking times (especially the 15 minutes in the oven) to keep it juicy