Pork tenderloin glazed with honey and dried fruit

A refined sweet-savory recipe from Oliviers&Co

A dish that is both delicious and refined, where filet mignon acquires a sweet and sour taste thanks to honey, passion fruit vinegar and roasted dried fruit. An invitation to delicacy and escape from reality.

🌿 At Oliviers&Co

2 tablespoons olive oil

3 tablespoons lavender honey

2 tablespoons pear confit

2 tablespoons passion fruit vinegar

Pepper mixture

🛒 On the market

700 g pork tenderloin

3 shallots

1 liter of semi-skimmed milk

1 onion

2 apples

1 small bulb of celery

30 g dried fruit (hazelnuts, almonds, cashews, raisins)

Procedure

Preheat the oven to 180°C.

Peel the celery, apple and onion.

Cut the celery into 4 parts and cut each part into 5 mm thick slices.

Fry the celery in olive oil, add the onion and chopped apple.

Season lightly with salt, pepper mixture and stir frequently to lightly color the ingredients.

Cover and let cook for 15 minutes over medium heat.

Cut the filet mignon into 3 cm medallions.

Fry on each side in a saucepan with olive oil, add chopped shallot.

Let it brown until golden, add the honey to caramelize, then pour over the passion fruit vinegar and a glass of water.

Cook for 15 minutes, covered.

Add the pear confit and the celery and apple mixture, let it rest off the heat to allow the meat to soak.

Roast the dried fruit (except raisins) and add it to the meat. Serve warm.

Consulting and support services

Serve sliced ​​and drizzled with caramel sauce.

Serve with homemade puree, roasted vegetables or soft potatoes.

Finally, add some dried fruit for a crunchy contrast.

Enjoy your meal! 🫶