Wednesday, August 25, 2010
As for the pork, season with salt, pepper and some thyme leaves and seal it in a pan on all sides until the color changes. Preheat the oven to 200 deg C and put it the entire pan with the pork tenderloin and roast for 8 mins.
Remove the pan from the oven and set the meat aside, but do not cut it immediately. The secret is to allow the meat to set for at least to 10 minutes in order to let the juices seal inside and finish the cooking process.
Finely dice a pear. From the remaining juices in the pan, deglaze it with some red wine (burgundy preferable) and some chicken broth/stock. Add in the pear and let it poach and add a touch of cream. Let it reduce by half or until a syrupy sauce is visible.
To plate, pour in the Hollandaise as a base and chop the pork ribeye into strips and top it with the pear compote. The dish will have the rich flavors of the Hollandaise, the fragrant thyme infused pork tenderloin should be medium pink for the perfect tenderness and the sweet acid of the pear compote will perfectly balance the dish.