Tender pork tenderloin will become even tastier if it is fried and glazed in port wine. A spicy side dish of beets, cut into cubes, is prepared no more than half an hour. And all together - this is a festive dish that can be served not only for the new year's table.
Pork tenderloin is better to use chilled. Take it out of the refrigerator 30 minutes before the start of cooking.
If the beets are small, then take 2-3 pieces.
My assistant in this recipe is the food processor and dicing function.
Rinse the tenderloin with cold water and dry it with paper towels, then cut it into three parts.
Heat a deep frying pan, dissolve the butter and quickly fry the tenderloin on all sides over high heat. It is not necessary to bring the meat to readiness yet, you only need to seal all the juices inside each piece.
Then turn down the heat, pour white port and maple syrup, salt the meat. Cover the pan with a lid and cook the meat on low heat until tender (about 20 minutes). About every 5 minutes, open the lid and pour the meat sauce formed at the bottom of the pan. You can not water each piece, but simply turn the tenderloin, helping yourself with cooking tongs.
While the meat is cooking, let's make a side dish of beetroot.
Peel the beets. I cut it in half to make it easy to load it into the combine.
I have an attachment installed in the combine for dicing products. Believe me, it has sooo sharp knives!
I sliced beets in seconds at a speed of "1".
"Whack" and you're done!
Put the beets in a small pan, add water and simmer under the lid for about 10 minutes.
Next, add the sugar and butter, cover the pan again with a lid, and cook for about 10 minutes until soft.
At the end, season the beetroot with ground ginger, salt and coarse pepper, cook for 1-2 minutes and remove the garnish from the heat.
While the beetroot was cooking, the meat was also cooked, caramelized and turned out very juicy and tender.
Transfer the pork to a plate, season to taste with black pepper and cover with foil. Give her 5-10 minutes to rest.
Well, now, as the famous chef Ivlev says: "Serve, garnish, serve!"
Rested pork tenderloin cut into thin slices and spread on serving plates.
Spicy beets, spread next to the meat and sprinkle with coarsely chopped hazelnuts and fresh herbs.