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Man

CHEF

Lampouras Thomas

Pork Tenderloin stuffed with dried figgs, manouri and Kumquat sauce
45'
ΔΥΣΚΟΛΙΑ
ΣΥΣΤΑΤΙΚΑ

FOR TWO PEOPLE

0,400 gr pork tenderloin

0,080 gr dried figs

0,080 gr manouri

 

SAUCE KUMQUAT

0,200 lt orange juice

0,200 lt sauce demi glace

0,050 gr sugar of crystalline

0,015 lt lemon juice

0,020 lt red vinegar

0,100 gr kumquat (fruit)

Salt

Pepper

ΕΚΤΕΛΕΣΗ

Cut along the tenderloin from one side and swatter it.
Put salt and pepper. Add the dried figs cut in half and the manouri.
Role it and wrapped it with aluminum foil.
Put some sunflower in hot pan and put the tenderloin. After, put it in preheated oven to 180 degrees for 12 -14 minutes.
When it’s ready, leave it for 5 minutes. Remove the aluminum foil and sliced it.
Put the sugar in a pot and when it will be caramel add the kumquat.
Then put the vinegar, lemon and orange juice, and liqueur kumquat and sauce demi glace.
Boil it and add salt and pepper.
We can put the sauce over the stuffed tenderloin or served it separately.

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