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!
- 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.
- Meanwhile, wash the mushrooms and thinly slice half of them; set aside. Finely chop the rest. Peel and chop the shallots.
- 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").
- Turn off the heat and add the parsley and half the Bresse Bleu, diced. Mix well and correct the seasoning. Cool.
- Sauté the sliced mushrooms in 30 g (2 Tbsp.) butter until browned, then spread them over the bottom of a small baking dish.
- Cut the reamining cheese into 8 slices.
- Preheat the oven to 150° C (300° F).
- Cut the pork tenderloin into 8 medallions; spread 7 of them with the Bresse Bleu duxelles mixture and carefully reassemble the tenderloin.
- 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.
- Place in the oven for 5 minutes until nicely gratinéed.
Hints & Tips