Ingredients
- 2 pork tenderloins in medallions
- 1 head of garlic
- 100 g of whisky
- 300 g of meat stock
- 1 lemon (the juice)
- 50 g of extra virgin olive oil
- 1 bay leaf
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Season the medallions and brown them in a pan, then set them aside.
- Put the peeled garlic in the mixing bowl and chop 3 sec/speed 5.
- Add the oil and saute 5 min/120°C/spoon speed.
- Pour in the whisky and let the alcohol evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the lemon juice, the bay leaf and the salt and mix 5 sec/speed 2.
- Fit the butterfly and add the tenderloin medallions.
- Set 10 min/100°C/reverse/spoon speed.
- Remove the bay leaf and check that the sauce has reduced.
- Serve the medallions with the sauce and french fries.
Tips
- Flambe the whisky in the pan if you want an even more intense flavor.
- Do not overcook to keep the tenderloin juicy.
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