WESTERN cuisine
Pork Tenderloin with Grape Sauce
Ingredients:
-
▪ 500g pork tenderloin
▪ 200g grapes
▪ Mayonnaise
▪ 1 passion fruit
▪ 100g cheese -
▪ 30g liver pate
▪ 100ml red wine
▪ Sage
▪ 1 carrot
▪ Olivoilà olive oil
▪ 1 onion
▪ 2 tablespoons honey -
▪ Chives
▪ Salt
▪ Sugar
▪ 2 tablespoons of ketchup
▪ Pepper
▪ Chili powder
Instructions:
Step 1:
Wash and dry the tenderloin, then cut it into thick slices. For the pork marinade: whisk together a pinch of salt, pepper, and chili powder, with some Olivoilà olive oil, red wine, and sage. Pour the mixture over the tenderloin, rub all over, and set aside to marinade for 30 minutes.
Step 2:
Thinly slice the cheese; wash and peel the carrot, cut it into slices the same size as the tenderloin. Fill each piece of tenderloin with a slice of cheese, liver pate, a piece of carrot, and some sage. Roll the tenderloin around the filling, tie the parcel up, and bake at 160°C for 10 minutes.
Step 3:
For the sauce: add olive oil to a frying pan and sauteé the chopped onion. Add the juice of the grapes, 2 teaspoons of ketchup, salt, pepper, 2 tablespoons of honey, and 2 tablespoons of mayonnaise. Heat through and and stir well.
