Clementine Pork

800 g pork tenderloin, cut into medallions and tied with a cooking rope
4 clementines
50 g piece of smoked pork ham
green part of one leek
2 Tbsp of floral honey
3 Tbsp of dry white wine
40 g pistachios
30 g butter
1 Tbsp olive oil
sale and ground black pepper to taste

Finely chop 2/3 of leek and julienne the rest. Cut ham into tiny cubes. Blanch pistachios, peel them and cut. Salt and pepper the meat. Peel 2 clementines (also peel the fine skin on each slice). Squeeze the juice from other 2 clementines and mix it with honey and wine.

Fry chopped leek and ham on butter and oil. Add meat and fry it on high heat for half a minute on both sides. Pour in clementine juice and cook for 2 minutes. Add slices of clementines and julienned leek and cook for another 2-3 minutes. Now take the medallions from the pan and finish frying them on a non stick frying pan.

Serve sprinkled with chopped pistachios.

Note: I made this dish as a part os Sale & Pepe Tasting Team for December 2008 issue an I’m sending this to the Weekend Herb Blogging event, hosted this week by Scott from The Real Epicurean.

Recept na srpskom.

Update: The first photo from the post has won DMBLGIT in category of Aesthetics

Thank you Arfi, Alessandro, Bron, Melody, Peter and Sabra! I am honored and happy! And of course, thank you Sanja for providing me with the opportunity to make such a beautiful dish for Sale & Pepe!