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Chef Lucero Vílchez brings us a delicious recipe for Pork tenderloin in an old-fashioned mustard and panko crust. Find more recipes at: https://goo.gl/F8rda3 Subscribe to our channel at https://goo.gl/r4JvL6 Follow us also on: Facebook: /canalteleant. . English: Twitter: / teleantioquia Instagram: / teleantioquia Website: http://www.teleantioquia.co/ *** Ingredients: • 4 pork tenderloin medallions • 2 tbsp old-fashioned mustard (grain) • 2 tbsp panko • 50 g butter • 1 red onion in strips • 2 tbsp brown sugar • 50 ml beer • 1-2 pears • Wine vinegar • Arugula or mesclun leaves • Salt • Pepper Preparation: 1. Marinate the pork loins very well with salt and pepper 2. Seal in a hot pan or griddle in a little butter and olive oil 3. Spread with butter 4. Pass through the mustard grains and sprinkle with panko 5. Bake in the oven at 180 ° C for 20 minutes 6. Separately, heat a pan and caramelize the onion in strips together with the sugar and a little salt to enhance the flavor 7. Deglaze the onions with beer and let the alcohol evaporate 8. Seal the pears in butter and deglaze with a little wine vinegar. Season with salt and pepper 9. To serve: Make a bed with the mesclun and then place slices of sirloin alternating with the pears (sirloin - pear - sirloin - pear), add the caramelized onion on top