Pork fillet with walnut crumble and maple syrup

Servings: 4

Preparation: 10 minutes

Cooking: 30 minutes

Ingredients

• 2 Quebec pork tenderloins
• 45 ml (3 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 2 cloves garlic, chopped
• 250 ml (1 cup) dry white wine
• 60 ml (4 tbsp) maple syrup
• 60 ml (4 tbsp) 35% cream
• 60 ml (4 tbsp) hot mustard
• Salt and pepper to taste

The crumble

• 250 ml (1 cup) pecans, chopped
• 125 ml (1/2 cup) butter
• 30 ml (2 tbsp) maple syrup
• 125 ml (½ cup) Panko breadcrumbs
• 45 ml (3 tbsp) parsley, chopped
• Salt and pepper to taste

Preparation

1. In a hot casserole dish, brown the pork fillets coated in Mycryo butter or in the fat of your choice.
2. Add salt, pepper, onion, garlic, white wine, cover and cook for 20 minutes over medium/low heat.
3. Remove and set aside the meat, in aluminum foil.
4. In the casserole dish, add the maple syrup, cream, strong mustard and reduce. Check the seasoning.
5. In the meantime, prepare the crumble, in a hot pan, roast the pecans for 1 minute, shaking constantly.
6. Add the butter, maple syrup, Panko breadcrumbs and heat for 1 to 2 minutes more. Add the parsley and check the seasoning.
7. Cut the meat into large pieces.
8. Sprinkle or roll the pieces of meat in the prepared crumble.
9. On each plate, place a portion of meat, drizzle with a little of the prepared cooking sauce and serve, accompanied by a vegetable purée or a starch of your choice.