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Components
- 650 grams of pork tenderloin filet
- 1/4 cup of mango jelly and homemade passion fruit tea
- Half an onion
- One-third of a tea cup of water
- oil as desired
- A small amount of sugar, about a pinch
- Half a teaspoon of ground ginger
- Add salt and ground pepper as desired.
Setup phase
- Set the oven to 180 °C (moderate heat). Use a knife to trim away and discard the fascia and any surplus fat from the pork tenderloin.
- On a cutting board, season the mignon fillet with ginger powder, salt, and ground pepper. Add one tablespoon of olive oil and use your hands to evenly coat and season the entire surface of the meat.
- Heat a large skillet over medium heat. Add water and one tablespoon of olive oil, then place the mignon fillet in the pan. Allow it to sear without stirring for about 4 minutes, then use tongs to turn the meat, ensuring all sides are evenly browned. Turn off the heat and move the mignon fillet to a roasting pan greased with olive oil.
- Brush the piece with an additional thread of olive oil and place it in the oven to finish baking for approximately 40 minutes. The pork tenderloin should be cooked to medium; use a small knife to test it: if the juice that comes out is still bloody, continue baking for a few more minutes.
- Meanwhile, peel and finely chop the onion. Place the frying pan back on medium heat (no need to clean it, as the meat’s caramelization adds flavor), add a drizzle of olive oil and the onion. Season with a pinch of salt and sugar, then sauté for about 10 minutes until the onion turns a deep golden color. Add 1/3 cup of water and scrape the bottom of the pan thoroughly with a spatula to dissolve all the caramelized bits. Stir in the jam and season with salt and ground pepper to taste—if you prefer a thinner sauce, gradually add more water. Transfer the mixture to a bowl and set aside.
- As the mignon fillet finishes baking, get the Moroccan couscous ready.
Please provide the text you would like me to paraphrase.
Components
- 1 cup (tea) of Moroccan couscous
- Half a tea cup of frozen peas
- One-third cup of unsalted, peeled roasted peanuts
- 1 cup of boiling water (tea)
- oil as needed
- 1 teaspoon of salt
- Add ground pepper gradually, adjusting to your preference.
- One pack of washed coriander for serving
- One package of pre-washed sausage for serving.
Setup phase
- In a medium bowl, combine the Moroccan couscous, peas, and season with 1 teaspoon of salt and 1 tablespoon of olive oil. Pour boiling water over the mixture and stir thoroughly. Cover and let it sit, covered, for 5 minutes to absorb the moisture.
- Fluff the cuscuz with a fork, add the peanuts, and stir thoroughly. In a separate bowl, combine the parsley and coriander leaves, season with olive oil, salt, and ground pepper, then mix well.
- Take the mignon fillet out of the oven and slice it. Serve immediately with the jelly sauce, alongside Moroccan couscous and a herb salad.
Jelly made at home
Check out the recipe for mango and passion fruit jelly.
