This is an original way to prepare your pork tenderloin. Indeed, tea is the ideal ingredient to give a new look to this meat.
- 2 pork tenderloins of 400 g each
- 30 g of butter
- 2 vanilla pods
- 3 c. Bourbon tea
- 3 c. oil soup
- Salt and pepper from the mill
- Split the vanilla pods in half lengthwise. Detail the cute nets into medallions.
- Bring 30cl of water to a boil in a saucepan. Out of the fire, add bourbon tea and vanilla pods. Cover and let infuse.
- Heat the butter and oil in a casserole dish. Put the medallions previously salted and peppered and make them brown on each side.
- When they are well colored, place them on the plates. Scrape the juices from the meat, pour the tea brew and bring to a boil. Pour the sauce over the meat into a net. Add salt and pepper. Decorate with bourbon tea and vanilla beans.
Cooking Tip: Serve with fresh spinach sprouts and remaining sauce. The hot and cold mix is surprising and very appreciated. To accompany: a Pouilly-Fuissé