Pork Tenderloin with Fennel and Onion Compote

Remove the skin from the onion and cut into thin strips. Rinse the fennel in cold water, dab dry, remove the woody base and any bracts, remove the stalk and also cut the vegetables into very fine strips.

Heat the oil and steam both vegetables in it on low fire for about 5 minutes until soft, it should not take color. At the beginning add the mustard and vinegar, then the cream. Cook the compote on low heat for about 15 minutes. At the end season with salt and pepper.

In the meantime, season the pork tenderloin with salt and season with pepper. Sauté in the hot clarified butter all around for 5 min. Put the fillet into an ovenproof dish and spread the compote evenly over it.

Roast the pork tenderloin in the oven heated to 150 degrees on the second rack from the bottom for half an hour.

To serve, cut the filet into medallions about 2 cm thick and arrange on the fennel and onion compote.

As a side dish, brown lentils or the rice cakes, which have also been prepared, are suitable, but these should be served without the coriander sauce. The rice cakes can be kept warm in the warming drawer of the oven.

For small household 2 people: halve recipe ingredients, cooking time does not change for half a lung roast.

1 person: sear 3 pork medallions a 50 g all around for 1 minute. Quarter remaining ingredients, put medallions on the compote and roast in the stove for 10 min.

(*) clarified butter knows

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