Pork Tenderloin with Fennel Seed Breadcrumb Crust, Warm Red Grape Shallot Sauce, and Cannellini Bean Purée
An original pork recipe with elegant contrasts: juicy tenderloin coated in an aromatic fennel seed breadcrumb crust, served with a gentle warm red grape and shallot sauce over a creamy cannellini bean purée. Ideal for a refined yet approachable main course.
Ingredients
- 600 g pork tenderloin (limpio and without exceso of grasa)
- 45 g breadcrumbs (preferiblemente fino)
- 8 g fennel seeds (lightly machacadas)
- 2 cloves garlic (grated or chopped finely)
- 45 ml olive oil (divided)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 20 g Dijon mustard (for adherir the crust)
- 120 g shallots (en pluma fina)
- 220 g seedless red grapes (cut por the mitad)
- 120 ml dry white wine (for the sauce)
- 15 ml red wine vinegar (for equilibrar the sauce)
- 180 ml chicken stock (low sodium if possible)
- 400 g cooked cannellini beans (escurridas and enjuagadas si son of lata)
- 2 g fresh rosemary (chopped muy fino)
- 60 ml water (for ajustar the textura of the puree)
- 20 g butter (for the sauce and the puree)
- 8 g fresh parsley (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and season all over with 3 g (1/2 tsp) salt and the black pepper.
- 2
2. In a small bowl, combine the breadcrumbs, lightly crushed fennel seeds, 1 garlic clove, fresh rosemary, and 1 tablespoon (15 ml) olive oil until the mixture is evenly moistened.
- 3
3. Heat an oven-safe skillet over medium-high heat with 1 tablespoon (15 ml) olive oil. Sear the tenderloin for 2 to 3 minutes per side until browned, without fully cooking it through.
- 4
4. Remove the tenderloin from the skillet. Brush the top and sides with Dijon mustard and press on the breadcrumb mixture to create an even crust.
- 5
5. Transfer the pork to the oven in the same skillet or on a tray and roast for 14 to 18 minutes at 220 °C / 425 °F, or until it reaches an internal temperature of 63 °C / 145 °F. Let it rest for 8 minutes before slicing.
- 6
6. While the pork roasts, make the sauce. In a medium skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the shallots and cook for 4 minutes until softened. Stir in the remaining garlic clove and cook for 30 seconds.
- 7
7. Add the red grapes and sauté for 2 minutes. Pour in the dry white wine and red wine vinegar, raise the heat slightly, and reduce for 3 to 4 minutes.
- 8
8. Add the chicken stock and cook for 5 to 6 minutes more until the sauce is lightly concentrated and the grapes are soft but still holding their shape. Whisk in 10 g butter for shine and adjust with 1 g salt if needed.
- 9
9. For the purée, place the cannellini beans in a saucepan with the water, the remaining 10 g butter, and 1 teaspoon olive oil. Cook over medium heat for 4 to 5 minutes until warmed through.
- 10
10. Blend the cannellini beans until smooth and creamy. Add a little more water if needed to loosen the texture. Season with the remaining 2 g salt, or to taste.
- 11
11. Slice the pork tenderloin into thick medallions. Spoon the cannellini bean purée onto plates, arrange the pork on top, and spoon over the warm grape shallot sauce.
- 12
12. Finish with the chopped fresh parsley and serve immediately.
Chef tips
For a crunchier crust, let the coated tenderloin sit for 5 minutes before roasting. Do not skip the resting time after cooking, as it helps retain the juices.
Substitutions
You can swap cannellini beans for other cooked white beans. If you do not have shallots, use a smaller amount of sweet onion. The white wine can be replaced with extra chicken stock plus 1 additional teaspoon of vinegar, though the flavor will be less complex.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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