Pork or Boar Tenderloins with Pepper Sauce | FILET DE PORC, SAUCE POIVRADE
Course: MainServings
4
peopleCooking time
1
hour25
minutesIndulge in the richness of French cuisine with this savory recipe featuring tender pork or boar tenderloins, complemented by a robust French Pepper Sauce (Sauce Poivrade). Perfect for dinner parties or a gourmet family meal, this dish is sure to impress with its balance of rustic charm and sophisticated flavors. Follow this step-by-step guide to create a restaurant-quality dish in the comfort of your home.
Ingredients
- French Pepper Sauce (Sauce Poivrade)
200g game trimmings/bones
olive oil
half an onion
a carrot
a stick of celery
50ml wine vinegar
150ml white wine
500ml veal stock
1 tablespoon peppercorns (crushed)
1 clove of garlic
1 bouquet garni (parsley, bay, thyme)
2 tablespoons of butter
salt
Directions
- French Pepper Sauce (Sauce Poivrade)
- Chop the trimmings into chunks and roughly dice the onion, carrot, and celery. Crush the garlic with the side of a knife.
- In a pan with some olive oil, fry the trimmings over high heat until brown. Add in the chopped vegetables, bouquet garni, garlic, a knob of butter, and half of the crushed peppercorns.
- Cook until the vegetables are soft then add the wine vinegar and reduce until almost dry. Next, add the wine and reduce by half.
- Add in the stock and bring to the boil, skimming the froth and fat that rises to the surface. Let simmer for an hour then strain the sauce. Return it to the pan.
- Keep simmering and skimming any impurities until the sauce is perfectly clean and well reduced to almost sauce consistency. Add in the remaining peppercorns and continue reducing for around 10 minutes.
- Strain the sauce again and return to the pan to keep warm, seasoning with salt as needed. Take the sauce off the heat and swirl in a knob of butter last minute.
