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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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
