Pressure Cooking time in 30 mins
For 4 people Preparation: 20 mn
800 g filet mignon pork
200 g baby onions, 2 Small garlic
Herbes: rosemary, tarragon chopped, laurel
60 g of butter, 1 large glass of white wine, 3 large tbsp of honey
1 tsp. tablespoon oil 2 tbsp. tablespoon vinegar, 1/2 broth cube
1 tsp. of ginger and 1 tsp. 1 teaspoon ground coriander
1/ In the casserole dish, brown the pork tenderloin, unpeeled garlic and baby onions in oil and butter. Add salt and pepper. Leave to brown for 5 minutes over low heat. Add the honey and leave to caramelize, turning the meat regularly.
2/ Deglaze with the vinegar then add the white wine, ginger, coriander, and bouquet garni. Dissolve the half-cube of broth in 1 glass of hot water and pour into the casserole dish. Close. As soon as the valve whistles, lower the heat and cook for the time indicated.
3/ remove the filet mignon and baby onions and keep them warm. Remove the bouquet garni and the garlic from the cooking juices. Reduce the cooking juices over high heat until a coating sauce forms. Adjust the seasoning.
4/ Cut the meat into large slices and maybe a few on each plate. Drizzle with the sauce, sprinkle with tarragon and serve with a pan-fried mushroom with garlic.
You can enjoy this meal with a red wine from Macon (France)