- 1 large or 2 medium pork tenderloins
- 2 carrots
- 5 cl vermouth (Noilly-Prat)
- 2 shallots
- Chives
- 2 teaspoons Madras curry powder
- 15 cl veal jus
- Chervil
- 12 savory mini tarts
- 200 g peeled chestnuts
- Ground gray pepper
- Fine salt
- 60 g whipping cream
- 2 tablespoons onion jam
- 60 g butter
Difficulty: [usr 2]
- Cook the carrots sliced, mash them, and stir in 60 g butter. Season to taste.
- Puree the chestnuts, add 60 g whipping cream, and season to taste.
- Cut the pork tenderloins into medallions and season with salt and ground gray pepper.
- Sauté the chopped shallots, deglaze with the Noilly-Prat vermouth, then add the remaining cream, curry powder, salt, pepper, and veal jus. Reduce to a rich sauce.
- Garnish the tartlets: 4 with carrot mash, 4 with chestnut puree, and 4 with onion jam.
- On 4 hot plates, place one of each tart, arrange the medallions in a crown, and coat with sauce. Decorate with chives and chervil.
A creation of Chef Hubert
