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You know I usually cook much pork tenderloin, but each time I vary the recipe so you do not get tired. This time accompanied by a little foie mousse (that they usually sell in supermarkets packaged in a pack of 2 slices). It also accompanies a vinaigrette pcos made with mustard, honey and olive oil extra virgin.
Ingredients: 1 pork tenderloin, pcos preferably Iberian 1 package of foie mousse extra virgin olive oil salt and pepper Dijon mustard and honey Antigua raspberries (optional) Prepare the vinaigrette first mixing a tablespoon of Dijon mustard, mustard other Antigua a spoonful of honey and a little salt. We mix and we add the oil slowly until smooth. Besides we have to knead the foie and a cylindrical shape, of a diameter similar to the sirloin. For this it is best to leave it in the fridge pcos until time of kneading. This will be hard enough that we can not undo the cut. Cut the tenderloin into medallions rather thick and passed through the plate with a little salt, trying not to make them much (although this is a taste of the consumer). Assemble the dish by placing a medallion of tenderloin, a slice of foie gras and other sirloin. We take a little mustard vinaigrette and garnish with a few raspberries.
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