Pork tenderloin with raspberry and lavender
Pork second courses

I am a big fan of fillet of pork-- pork tenderloin-- in the summer. In autumn I sometimes like to make richer dishes involving fattier cuts of pork, plums and wine, but in summer I like to highlight the light elegance of this cut of meat. I make it fairly often, with the best berries I am able to rustle up. <br /> <br />One could argue that with bacon fat, butter and crème fraîche among the ingredients (olive oil doesn't count) this hardly qualifies as 'light and summery' but I'd argue back: Yes, it does! The vinegar cuts right through that butter! The meat itself is fat free! The sauce is full of fruit! Not to mention, there's no booze at all weighing down this dish. The idea here really for is just for a flowery, estival plate of pork and fruit ;) <br /> <br />See for yourself and let me know. Bon appetit! <br /> <br />In the picture above, it is served with tiny new purple potatoes.
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