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Chestnut Mousse Pork Tenderloin and Apples Foie

This Sirloin was the main dish on Christmas Eve and was a resounding success. I recommended it to some friends and I have prepared this holiday and have told me that the guests were delighted.

The recipe is a little here and there but I assure you will like.

INGREDIENTS 4 people

• 8-10 medallions of pork tenderloin cut
• thick 250 gr. onion (I use sweet onion Fuentes)
• 1 glass of wine Pedro Ximenez
• 1 small brick
• cooking cream 1 cup chicken broth or water
• 70 gr. hydrated raisins in wine P. Ximenez
• 1 teaspoon cornstarch
• 80 gr. foie gras (I used black bin lidl)
• olive oil, salt and black pepper
3 tablespoons pine nuts

Lining: Puff pastry with apple and foie

• 2 or 3 blocks
• golden brown sugar butter
• foie

DEVELOPMENT

Put raisins macerated with a little wine P. Ximenez to moisturize.

Cut the onion into thin strips, put in a casserole with a little olive oil to heat and add the onion and go sautéing over low heat to stay soft and transparent. While

fry the onion in a skillet put 3 tablespoons olive oil, season the tenderloin medallions on both sides and roll in the pan to seal the outside (the center has to be pink, so you look good juicy). Remove and reserve on a plate.

In the same pan you add the sirloin roast Pedro Ximenez wine, keep the fire one minute, stirring with a spatula so that the meat juices are released and evaporate the alcohol.

When we poached onion, add the wine to the pan. Dilute the cornstarch in the cup of water or broth, and add to the pan. We Cook the sauce and add the cream, foie gras and marinated raisins. Let cook a little sauce and add the medallions of tenderloin. Keep over medium heat about 10 minutes and no more (the tenderloin must be done not too pink).

For the garnish:

Peel the apple and put a few drops of lemon on top to will not rust. In baking tray put a sheet of baking paper. Melt the butter in a bowl, painted with baking paper and sprinkle it with brown sugar.

Cut the apple into very thin slices (I do it with the mandolin, and finite and are well matched) and hand out the tray (even though you are more layers does not matter). Pints \u200b\u200bapple butter and return to dust with a little sugar. Bake about 12 minutes to heat up and down with air.

For submission put a few slices of apple, a slice of foie gras and apple over top. If you want, you can now sprinkle with brown sugar and burn with a torch.

in a pan with a few drops oil and toast some pine nuts just before serving, put on top.

Note: To cut it into slices foie gras, I recommend mold at room temperature with a piece of transparent film, with which we will form a cylinder. Then we will put it in the freezer for a while, so very cold when cut is easier to make the slices.

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