HONEY-GLAZED PORK FILLET
Procedure
- 800 g Pork fillet
- 100 g sliced bacon
- 3 teaspoons Acacia honey
- 20 g Roasted and salted pistachios
- 20 g Butter
- Extra virgin olive oil
- Sale
- Baby
- Rosemary
- 1 clove garlic
- Christmas lunch is one of the most anticipated moments of the year. The table set with every specialty, the Christmas tree, the presents, the lights, it's all...
- Christmas lunch is one of the most anticipated moments of the year. The table set with every specialty, the Christmas tree, the presents, the lights, it's all...
- Christmas lunch is one of the most anticipated moments of the year. The table set with every specialty, the Christmas tree, the presents, the lights, it's all...
- Christmas lunch is one of the most anticipated moments of the year. The table set with every specialty, the Christmas tree, the presents, the lights, it's all...
- Christmas lunch is one of the most anticipated moments of the year. The table set with every specialty, the Christmas tree, the presents, the lights, it's all...
- Christmas lunch is one of the most anticipated moments of the year. The table set with every specialty, the Christmas tree, the presents, the lights, it's all...
To prepare the honey-glazed pork tenderloin, take the pork tenderloin and cut it into medallions, cutting it into 8 pieces. Season with oil, pepper, and a few sprigs of rosemary, and let it rest for 30 minutes.
Meanwhile, toast the pistachios in a very hot non-stick pan and, once ready, chop them coarsely with a knife.
After the pork tenderloin has rested, we roll the pancetta around each medallion. Heat 1 tablespoon of oil and the butter in a pan and sauté the garlic clove with the rosemary sprigs.
Remove the garlic and rosemary and add the medallions, cook over high heat for 2 minutes on each side, then cover with a lid and cook for another 4 minutes.
Add honey to each medallion and glaze for another minute, sprinkle with toasted and chopped pistachios.
Here it is, ready to be served at the table.
