Pork Tenderloin with Aromatic Butter

To prepare a delicious maître d'hôtel dish, we start by creating a flavored butter. In a bowl, we add soft butter, salt, pepper, tarragon, freshly chopped parsley, and crumbled dried chili. We mix the ingredients with a spatula until we achieve a homogeneous and well-integrated composition. Once the butter is well-seasoned, we transfer it onto a plastic wrap, form a roll, and wrap it tightly. This will be placed in the refrigerator overnight to harden and develop its flavors.

Next, we take care of the pork tenderloin. We clean and dry it carefully using a paper towel. With the help of a tool like the handle of a wooden spoon or a pestle, we make a hole along the grain of the meat, being careful not to perforate it completely. This will be the place where we will insert the flavored butter roll. Once we have made the hole, we take the frozen butter roll out of the refrigerator and carefully introduce it inside the tenderloin. After that, we wrap the meat in thin strips of smoked bacon, ensuring that the roll is completely covered.

In a well-heated pan, we add a little oil and fry the tenderloin roll on all sides until the bacon becomes crispy and the meat takes on a nice color. Meanwhile, we fry cumin, fennel, coriander, and mustard seeds to release their flavors. Once they start to release their aroma, we add the finely shredded cabbage and onion, both lightly salted and peppered. This combination of vegetables is sautéed on the hot plate, after which we transfer the pan to the oven, where we let it bake for 20 minutes with a lid and another 15 minutes without a lid, to achieve a perfect texture.

In the meantime, we dedicate ourselves to preparing the rice. We use round, starchy rice, which we lightly sauté in oil. After a few minutes, we deglaze the rice with dry white wine, allowing it to absorb the flavor. Then, we gradually add ladles of hot meat or vegetable broth, stirring constantly. The rice simmers slowly for 20 minutes, after which we cover it with a damp cloth and lid, letting it absorb all the liquid.

Once the tenderloin roll and cabbage are ready, we take the meat out of the oven and let it rest for 7-10 minutes. Then, we slice it carefully, ensuring that each slice retains some of the flavored butter inside. We serve the dish alongside the rice, sautéed cabbage, and some pickled onions, for a contrast of flavors and textures that will delight any palate. This is a perfect meal for a special occasion or simply to indulge in a refined dish.

 Ingredients: pork tenderloin 1 piece butter 100 gr cheese 100 gr tarragon parsley dried red pepper, flakes salt spices (pepper, nutmeg, etc.) bacon 100 gr oil 1 tablespoon garnish sweet cabbage 1/2 piece white onion 1 piece oil 4 tablespoons cumin seeds fennel seeds coriander seeds mustard seeds salt pepper rice 4 tablespoons white wine one glass meat broth 500-600 ml butter 1 tablespoon

 Tags:  onion greenness meat cabbage rice unt pepper oil wine pig gluten-free recipes