Peppercorn Pork Tenderloin/Demi-glace and Patatas Bravas

To start, we prepare the sauce. We need to make an Espagnol sauce and use that sauce to create a demi-glace.

You will need:

  • 120g Mirepoix (celery, onions and carrot finely diced)
  • 50g butter
  • 50g flour
  • 1 ½ L beef stock
  • pinch of garlic and pepper
  1. Dice up your vegetables and saute with the butter in a medium sauce pan, until soft.
  2. Once the mirepoix is done, add flour and cook to make a brown roux.
  3. Next, add 1L of the beef stock into the roux and whisk well. Bring to a boil
  4. Reduce to a simmer and continue to cook until the sauce reduces by about half.
  5. Then strain and add the remaining beef stock and allow to thicken.

    Now that the demi-glace is ready, start your potatoes:

    Patatas Bravas

You will need:

  • 6-8 medium potatoes
  • salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp mayonnaise
  • hot sauce
  • 1 tsp garlic powder
  • 1 tbsp milk or water
  1. Preheat oven to 375*F, and peel and dice potatoes to 1 inch cubes
  2. Pour olive oil on the potatoes and season with salt and pepper and bake in the oven for about 40 minutes or until golden brown.
  3. Next, we make the sauce, add your mayonnaise and milk/water in a small bowl and mix. Add your garlic and a few dashes of hot sauce (depending on how hot you would like your sauce).
  4.  Wrap up and place in fridge until ready to serve

    Finally, you prepare the pork!

    You will need:

    • 1 pork tenderloin
    • 2 Tbsp of whole pepper corn
  1. Heat up a medium sauce pan a quarter way full with oil. Crush up the peppercorn using a mortar and pestle, or if you are like me, and do not own one. Simply use the bottom of a small frying pan and finish by finely dicing with a knife.
  2. Roll the pork tenderloin in the crushed pepper corn.
  3. Sear the pork in the hot oil. Then place the pork tenderloin in the oven along side the potatoes (It should take about 30 minutes to cook, make sure to check internal temperature. The pork should be no less than 145*F)
  4. Lastly, Place your sauce for the patatas bravas in a small serving dish and plate your potatoes and your peppercorn pork tenderloin and your demi-glace. Enjoy!



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