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Pork tenderloin topped with lemon zest and chive flavoured butter, roasted broccoli
2023-06-19
https://www.metro.ca/userfiles/image/recipes/filet-porc-beurre-ciboulette-12154.jpg
PT25M
PT25M
PT50M
Chop chives finely and zest lemon, placing both in a small bowl along with room temperature butter. Mix well using a spoon. Once herbs and butter have combined thoroughly, season with pepper and salt or fleur de sel, to taste. Transfer flavoured butter to a ramekin, cover and refrigerate to harden it.In a large skillet, melt and froth 25 g of butter over high heat. Season pork tenderloins on both sides and place them in the skillet. Lower heat to medium to prevent butter from burning.While tenderloins are cooking, use a spoon to gather butter from the bottom of the skillet and pour it over the meat. After 3 minutes in the skillet, turn the tenderloins over and place them in the oven at 190 °C (375 °F) for about 4-5 minutes. Remove fillets from the oven and let them stand on a plate for about 10 minutes. Pour the remaining butter from the skillet onto the meat.Preheat oven broiler. Cut broccoli heads into medium-sized florets. Space florets out evenly on a baking sheet and season them, adding olive oil. Place broccoli in the oven and let grill under the broiler for 5 minutes on one side. Turn florets over using tongs and place them under the broiler for 5 minutes longer. If broccoli is still too hard, bake it for a bit longer at 190 °C (375 °F) in your oven’s conventional setting. Remove broccoli from the oven once tender. Set aside.Reheat pork tenderloins for about 5 minutes. Arrange broccoli at the centre of each plate, cut fillets in 1 cm thick strips, and place them over the broccoli. Finish with generous dollops of butter on the meat, which will melt nicely onto the tenderloins. Serve immediately.Source: Martin Juneau
4
0
0
0
0
2 pork terderloins
125 g Butter (at room temperature)
1/2 bunch Chives
zest from 1 lemon
2 heads broccoli
25 mL Olive oil
To taste, Salt /freshly ground black pepper/fleur de sel (optional)
Pork tenderloin topped with lemon zest and chive flavoured butter, roasted broccoli
4
Main course
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME
Ingredients
-
2
pork terderloins
-
125 g
Butter (at room temperature)
-
1/2 bunch
Chives
-
zest from 1 lemon
-
2 heads
broccoli
-
25 mL
Olive oil
-
To taste,
Salt /freshly ground black pepper/fleur de sel (optional)
Preparation
Chop chives finely and zest lemon, placing both in a small bowl along with room temperature butter. Mix well using a spoon. Once herbs and butter have combined thoroughly, season with pepper and salt or fleur de sel, to taste. Transfer flavoured butter to a ramekin, cover and refrigerate to harden it.
In a large skillet, melt and froth 25 g of butter over high heat. Season pork tenderloins on both sides and place them in the skillet. Lower heat to medium to prevent butter from burning.
While tenderloins are cooking, use a spoon to gather butter from the bottom of the skillet and pour it over the meat. After 3 minutes in the skillet, turn the tenderloins over and place them in the oven at 190 °C (375 °F) for about 4-5 minutes. Remove fillets from the oven and let them stand on a plate for about 10 minutes. Pour the remaining butter from the skillet onto the meat.
Preheat oven broiler. Cut broccoli heads into medium-sized florets. Space florets out evenly on a baking sheet and season them, adding olive oil. Place broccoli in the oven and let grill under the broiler for 5 minutes on one side. Turn florets over using tongs and place them under the broiler for 5 minutes longer. If broccoli is still too hard, bake it for a bit longer at 190 °C (375 °F) in your oven’s conventional setting. Remove broccoli from the oven once tender. Set aside.
Reheat pork tenderloins for about 5 minutes. Arrange broccoli at the centre of each plate, cut fillets in 1 cm thick strips, and place them over the broccoli. Finish with generous dollops of butter on the meat, which will melt nicely onto the tenderloins. Serve immediately.
Source: Martin Juneau
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