Pork tenderloin with fennel puree garnished with figs
Instructions
Cook the fillet for 13 minutes.
Prepare the mashed potatoes with fennel, shallot, salt, pepper, meat broth.
Peel and chop figs with walnuts and bread crumbs.
Boil Brussels sprouts and toss with olive oil and garlic.
Serve the puree with the tenderloin, figs and the Brussels sprouts.
Ingredients and dosing for 4 persons
- 350 g of pork tenderloin
- 1 faggot
- 10 brussels sprouts
- 1 shallot
- 5 figs
- Pepper
- Salt
- 3 tablespoons of olive oil extra virgin
- Breadcrumbs
- Nuts
- Garlic