Tenderloin medallion with skewers and Fantasy garnish

Tenderloin medallion with skewers and Fantasy garnish Preparation time: 20 minutes Baking time: 60-70 minutes Total time: 1 hour and 30-40 minutes Number of servings: 4 If you want a meal that impresses with both looks and taste, the Tenderloin Medallion with Skewers and Fantasy Garnish is the perfect choice. This recipe combines the tenderness of pork with the intense flavors of caramelized vegetables, resulting in a culinary feast worthy of the most beautiful occasions. A brief history of the recipe The origins of the tenderloin medallion are deeply rooted in culinary tradition, where pork was considered a staple ingredient in many cultures. Cooking meat on skewers has become popular because of its versatility and the way it allows the ingredients to cook quickly and evenly. This recipe combines traditional techniques with a dash of innovation, offering a great taste experience. Ingredients For the tenderloin medallion: - 1 larger pork tenderloin (about 1 kg) - 1 smoked sausage, slightly dry (350-400 g) - 1 red bell pepper - 1 dried onion - 2 larger carrots - 200 g Brussels sprouts - 8 sprigs green onion - 8 cloves garlic - 8-10 black olives - 200 ml white wine - 2 tbsp tomato or red pepper paste - 8 slices green cucumber or green pepper - 100 g pineapple pieces from compote - 1 teaspoon sugar - 50 ml sunflower oil + 3 tbsp olive oil - Roasting seasoning (thyme, chili, salt, pepper) Preparation steps Step 1: Prepare the tenderloin 1. Clean the tenderloin: Remove the skin and wash the meat under cold running water. Drying with an absorbent towel is essential to get a nice crust during cooking. 2. Even out the thickness: Trim the ends of the tenderloin to get a uniform piece. These ends can be used to create delicious skewers. 3. Season: Sprinkle with salt, pepper, steak seasoning, a tablespoon of olive oil, thyme and chili. It's recommended to marinate the meat for at least 20 minutes, but ideally you should prepare it a few hours or even the night before, leaving it in the fridge. Step 2: Prepare the skewers 1. Prepare the vegetables: Cut the onion into quarters lengthwise, and the red pepper into strips about 1-inch strips. These vegetables will add not only taste but also color to your dish. 2. Assemble the skewers: Use leftover pieces of sirloin and sausage slices to form skewers. Alternate with chunks of onion, garlic cloves, olives, red pepper squares and a few green onion leaves. Step 3: Cooking in the oven 1. Prepare the tray: Place the tenderloin in a not-too-large pan, stick 3-4 toothpicks into the ends of the tenderloin to prevent it from sticking together in the oven. 2. Add the skewers: Place the skewers in the pan next to the tenderloin. Drizzle everything with sunflower oil and add 300 ml water. Season and brush the tenderloin with tomato or pepper paste. 3. Bake: Cover the pan with tinfoil and bake in a preheated oven at 160 degrees C for 30-40 minutes. Check from time to time, making sure it doesn't dry out. Step 4: Fantasy filling 1. Boil the vegetables: Boil the greens (Brussels sprouts) in water with a little salt for 20 minutes, then drain. 2. Prepare the carrots: Peel the carrots and cut them into 6-7 cm long baguettes. In a frying pan with 2 tbsp olive oil, fry them for 3-4 minutes. Add a teaspoon of sugar and let them caramelize for another minute. 3. Add the pineapple: Put the pineapple chunks and 2-3 tablespoons of the juice from the pineapple or white wine compote. Season with pepper and chili, then take the pan off the heat. Step 5: Finalizing the dish 1. Add the wine: After 30-40 minutes, remove the tin, add the white wine and Brussels sprouts to the pan. Leave in the oven for a further 20-25 minutes, basting occasionally with the pan juices. 2. Assemble: When everything is ready, arrange the tenderloin sliced into 1.5cm thick slices, skewers, Brussels sprouts, pineapple-glazed carrots and remaining olives on a platter. Serving Serve warm with a fresh salad or a side of baked potatoes for a complete meal. I recommend it with a glass of white wine to bring out the delicate flavors of the meat and vegetables. Useful tips and tips - Marinating the meat: Marinating the meat is essential for a tender and tasty tenderloin. If you have time, refrigerate it with the seasonings overnight. - Check the temperature: Every oven is different, so it's important to check the meat during cooking. A meat thermometer is an ideal tool to make sure you've reached the optimal temperature (about 70 degrees Celsius) for the tenderloin. - Variations: You can replace the sausage with bacon or a vegetarian option such as marinated tofu for a lighter option. Experimenting with different vegetables for your skewers can add a touch of originality. Nutrition facts This recipe provides an excellent source of meat and vegetable protein and is rich in vitamins (especially vitamins A and C) and minerals. Each serving contains approximately 600-700 calories, depending on the specific ingredients used and the method of preparation. Frequently asked questions 1. Can I use other types of meat? Yes, you can use chicken or turkey to create a lighter version of this dish. 2. What can I use instead of Brussels sprouts? Broccoli or cauliflower are great alternatives that can add a similar texture. 3. How can I store leftovers? You can refrigerate leftovers in an airtight container for 2-3 days. Reheat them in the oven or microwave before serving again. With this recipe, you have all the ingredients you need to impress family or friends at your next dinner party. Enjoy!

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