Ingredients: For 2 servings
400 g (14.11 oz) pork tenderloin
120 g (4.23 oz) goat cheese
80 g (2.82 oz) Evlogia Fig spread with Walnut aroma
30 g (1.06 oz) butter
30 g (1.06 oz) Muscat Rio Patras wine
20 (0.71 oz) fig walnut jam
20 (0.71 oz) onion, chopped
beef stock gel (1 pod)
salt and freshly ground pepper
4 pcs baby (or mini) carrot
2 pcs spring onion
Clean and cut the tenderloin, then fill it with the jam and the goat cheese. Roll and tie it. Sauté the tenderloin on both sides (at a very hot temperature) and finish it in the oven at a moderately hot temperature (185-190° C, 160-170° C fan-assisted, 350-375° F, Gas Mark 4-5) for 20 minutes.
Gravy: Sauté the onion with half the butter until it caramelizes. Then quench with the wine and add the beef stock gel (dissolving it first in water). Allow it to boil until you take out half the gel mixture and add the fig walnut jam. Allow the boiling to continue. At the end, season with salt and pepper. Add fresh thyme as a flavoring and combine the sauce with the remaining butter.
Garnish: Wash the vegetables and then boil them with the carrots and onions until they become soft. Sauté until they shine. Boil the potatoes until they soften and sauté them with butter after you have first crushed them by hand. Add thyme to give some flavor.
Presentation: First, place the gravy in the center of the dish then cut the tenderloin in two parts and place them on top of the gravy. Decorate with the vegetables and the potatoes respectively.