Pork fillets in Bourbon Sauce with Carrot Purée and Crispy Onions

INSTRUCTIONS

Start the process, cutting the tenderloin into slices of 1.5 cm. Place them on a cutting surface, cover with some wrap and beat them with the meat tool. If you don’t have one, you can use the bottom of a pot. Season the fillets.

Grate a small onion. Put a non-stick cookware on the fire with 2-3 tablespoons of olive oil and place into the meat. When golden on one side,  turn them with a forceps to golden on the other side as well. Once golden,  remove them on a plate.

In the same utensil, place the onion and the garlic, and let it golden, then add the bourbon. Once the alcohol is evaporated, add the wine, let it boil for 1-2 minutes and then add the teriyaki sauce, ginger, salt and pepper.

Add fillets and a cup of hot water. As soon as the sauce starts to boil, lower the temperature to 5, cover with the lid and let the  meat to be slowly cooked until all the liquids be evaporated and the sauce starts to thicken.

This process will take about 90 minutes. Then add 2 tablespoons of smoked balsamic cream and 2 tablespoons of honey and stir until the sauce is as thick as you prefer it to be.

For carrot puree, clean and wash potatoes and carrots. Cut them into small pieces and place them in a pot with 1.5 liters of water, and 1 teaspoon of salt and boil them.

Once the vegetables are boiled, drain them from the water, and pulp them with a hand blender. Then add the butter and stir. Season.

For crispy onions, cut a small onion into thin slices, salt and add 2 teaspoons of water and 2 tablespoons of corn flower. Put a pan ful with plenty of oil to warm up, and fry the onion. Once golden browned, remove from the pan and place on absorbent paper.

Serve by placing a little pure on the side. Next, put some of the sauce, place 3-4 fillets, again a little of the sauce, and top with the crispy onions.