Pork tenderloin • Chanterelle • Apple • Kale •


Today is my birthday. And yesterday, while I cooked dinner with my husband, he whispered something to my daughter, who immediately left the kitchen only to return a moment later. With three gift wrapped presents. For me. In spite of our no-gift rule. What did I get? A set of culinary precision tongs. Which I lacked and needed right at that moment. What a perfect gift from my sweet, sweet darlings!

And what did we cook? Pork tenderloin with apple, chanterelles and kale on a reduction sauce.

Pork tenderloin: Fry a pork tenderloin in butter and olive oil seasoned with rosemary and garlic in a medium hot pan until brown. Salt and transfer to the oven. Cook until the internal temperature reaches 65°C.

Reduction sauce: Add red wine, tomato purée, mustard, black aceto balsamico and honey to the frying fat. Simmer until the consistent is thickish.

Kale: Drizzle kale with olive oil and fleur de sel and toast in 180°C until crisp. It won’t take long.

Chanterelles: Sauté chanterelles and taste with butter, lemon and fleur de sel.

Apple: Shortly simmer diced tart apples in a splash of white wine.

Assembly: With a precision tong, carefully place apple, mushrooms and kale on top of the sauce next to the meat. Decorate with cornflower blossom.


2 Comments Add yours

  1. Leah Porter says:

    I grew up on a pig farm: loving this pork tenderloin recipe. Beautiful.

    Liked by 1 person

  2. Mums! says:

    Thank you so much for your kind comment 🙏🏻😘


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