Pork tenderloin and zucchini chutney
This is a recipe of a dish we serve in our B&I canteens.
Ingedients
- 900g pork tenderloin
- 300g brown stock
- 300g red onion
- 20g honey
- 80g mustard
- 30g lemon juice
- 10g sunflower oil
- 600g zucchini
- 10g garlic
- 30g chopped shallots
- 10g sherry vinegar
- 20g coriander
- 1kg new potatoes
- Marinate the pork with mixture of mustard, lemon juice and chives. Cook at low temperature of 100° to obtain internal temperature of 72 °. Slice the zucchini.
- Cook the potatoes in salted water.
- For the chutney: mix the chopped red onions, sunflower oil, zucchini and garlic. Add the sherry vinegar, honey, salt and pepper. For the sauce: sweat the shallots, add the sherry vinegar then deglaze with the brown stock. Garnish the meat with the zucchini chutney then add the sauce.
- Arrange the new potatoes, chutney, and the filet mignon on a plate then add the sauce. Decorate with the coriander leaves.
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