- 800 g pork tenderloin
- 1 large onion, peeled and chopped
- 2 tomatoes, blanched, seeded, and coarsely chopped
- 1 degermed garlic clove, crushed and chopped
- 1 bunch chopped chives
- 2 glasses port
- 10 g fresh ginger root, peeled and finely chopped
- 45 cl water
- Duck fat or sunflower oil
- Guérande salt
- Freshly milled pepper
- Total cooking time: About 1 hour
- Difficulty: Easy
As a professional chef with years of experience crafting hearty stews, I recommend this pork tenderloin recipe for its rich, aromatic flavors from port wine and ginger.
- Do not trim the pork tenderloin; cut it into pieces.
- Heat duck fat or sunflower oil and sear the meat on all sides.
- Add the chopped onion, crushed tomatoes, minced garlic, and ginger.
- Season with Guérande salt and freshly milled pepper; simmer until the herbs soften.
- Deglaze with port, reduce slightly, then add water to cover the meat.
- Cook for about 1 hour until tender.
- Arrange on a warm serving platter and sprinkle with chopped chives.
Recommended accompaniment: Fresh tagliatelle
