This was so tasty and the first time I have ever tried Endives. They taste really good and the slight bitterness goes really well with the sweet creamy sauce and meat. The pork fillet just melted in my mouth. I would definitely have this for dinner again.
Ingredients (serves 2)
- 1/2 whole pork tenderloin
drizzle of olive oil
1 garlic clove, crushed
1 thyme sprig
knob of butter
2 heads endive, halved
1 cup orange juice
1 tablespoon maple syrup
1/2 cup single cream
- Cut tenderloin crosswise into 8-10 medallions, each about 1/2 in. thick. Season with salt and pepper.
- Set a large plate next to the stove. Heat oil in a a frying pan over a medium-high heat. Add garlic and thyme; cook, stirring constantly, until garlic is browned all over, about 1 minute. Transfer to plate. Add pork and cook until well browned underneath, about 3 minutes. Turn over and cook until barely pink in the center, 1 1/2 to 2 minutes. Transfer to plate of garlic and thyme.
- Put the butter in pan and let it melt. Add the endive, cut sides down, and cook until browned underneath, around 2 minutes. Turn over and cook 1 minute more.
- Add orange juice and maple syrup to pan with the endives and braise, until liquid is reduced by half, about 5 minutes. Stir in the cream.
- Return garlic, thyme, pork and any accumulated juices to pan and heat, gently stirring, until everything is warmed through, about 1 minute.
- Divide pork and endive among 2 serving bowls or plates. Spoon on sauce and serve.