• Ingredients: 38
  • Serves: 2

Tender pork tenderloin with pork tenderloin, clove of garlic, cut into slivers, salt and pepper, to taste, ground cumin, extra-virgin olive oil, chicken broth, dry white wine.


For sauce

For flounder


  • 1/2 cup all purpose flour

For the sage oil:

For the berry compote:

For the fennel and carrots:

  • Equipment: Large roasting pan or rimmed baking sheet; instant-read thermometer; 2 baking dishes or baking sheets

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers.

    For this step you will need

  2. Step 2 3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.

    For this step you will need

  3. Step 3 4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving.

    For this step you will need