Preparation time: 15 minutes
Cooking time: 20 minutes
 

Like veal Orloff, this pork tenderloin is adorned with flavors and deliciously paired with sophisticated Bresse Bleu cheese. Serve well gratinéed!

Hints and tips:
If you lack the time to prepare the mushroom duxelles, simply insert a slice of cheese between each slice of cooked tenderloin and top with crème fraîche beaten with an egg yolk. Pass under the broiler to brown, and it's ready! 

1. Season the pork tenderloin with salt and pepper. Brown in a pan over medium heat in 20 g (4 tsp.) butter for about 10 minutes, turning regularly. Let cool.
2. Meanwhile, wash the mushrooms and thinly slice half of them; set aside. Finely chop the rest. Peel and chop the shallots.
3. Melt 50 g (3 Tbsp.) butter in a saucepan; add the shallots and sweat for 3 minutes over medium heat without browning. Add the chopped mushrooms, salt and pepper, and sweat for approximately 15 minutes, stirring regularly with a wooden spoon. The mushrooms will exude their liquid, which will gradually evaporate. You should end up with an almost dry mixture (the "duxelles").
4. Turn off the heat and add the parsley and half the Bresse Bleu, diced. Mix well and correct the seasoning. Cool.
5. Sauté the sliced mushrooms in 30 g (2 Tbsp.) butter until browned, then spread them over the bottom of a small baking dish.
6. Cut the reamining cheese into 8 slices.
7. Preheat the oven to 150° C (300° F).

Finishing

1. Cut the pork tenderloin into 8 medallions; spread 7 of them with the Bresse Bleu duxelles mixture and carefully reassemble the tenderloin.
2. Place the meat in the baking dish on top of the sautéed mushrooms. Spoon on the cream and place the Bresse Bleu slices on top.
3. Place in the oven for 5 minutes until nicely gratinéed.