This dish, pork medallions with honey and braised endive, is a tribute to the contrasting flavors that I love so much. I discovered it years ago in a small country restaurant during a trip to Tuscany. I was struck by the balance between the sweetness of the honey and the delicate bitterness of the endive, a combination that always brings me back to those scents and colors. Since then, I have reinterpreted it in my own way, perfecting it with the help of my faithful Thermomix®. Pork fillet is the basis of this dish, a lean and tender cut that is perfectly suited for pan-frying. Smoked bacon, wrapping the medallions, adds a savory and crunchy note, contrasting the sweetness of the honey. The butter, flavored with garlic and rosemary, gives an intense and enveloping aroma during browning. Acacia honey, with its delicate and floral flavor, caramelizes the meat, creating a shiny and inviting glaze. The flaked almonds, lightly toasted, add a crunchy note and a touch of elegance. Belgian endive, with its bitter taste, is the key element to balance the sweetness of the pork. The onion, gently sautéed, softens its pungent flavor and creates an aromatic base for the endive. The raisins, rehydrated and juicy, add a sweet and slightly acidic note, while the toasted pine nuts give a crunchy texture and a resinous flavor. Extra virgin olive oil, used sparingly, binds all the ingredients and gives a touch of Mediterranean flavor. For preparation with the Thermomix®, I recommend chopping the onion at speed 5 for a few seconds, to avoid reducing it to a puree. During the cooking of the endive, it is important not to add too much water, as it will release its natural liquids. If you prefer a more intense flavor, you can add a pinch of chilli to the endive. For a vegetarian version, you can replace the pork fillet with Portobello mushrooms, marinated in soy sauce and honey. For a vegan version, you can use coconut oil instead of butter and maple syrup instead of honey. Serve the pork medallions with honey and braised endive hot, accompanied by a side of baked potatoes or mashed potatoes. Another option is to serve them with basmati rice, to absorb the caramelized sauce. A glass of full-bodied red wine, such as a Chianti Classico or a Montepulciano d'Abruzzo, will enhance the flavors of the dish. If there are leftover medallions or endive, they can be stored in the refrigerator for a maximum of two days. To reheat them, I recommend using the oven at a low temperature, to prevent the meat from drying out. The endive can be reheated in a pan with a drizzle of oil. The dish can be prepared in advance, cooking the medallions and endive separately and assembling them when serving. In this way, you can save time and enjoy dinner with guests.

Pork Medallions with Honey with Braised Endive

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Description

Ingredients (16 ingredients)

Preparation (9 steps)

Preparation of the fillet

Wrap the medallions with the bacon

Preparation of flavored butter

Brown the meat

Onion preparation

Stew the endive

Adding raisins and pine nuts

Caramelize the meat with honey

Plate and decorate

Finished cooking? Great! 🎉

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