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Pork tenderloin, mint and pistachio pistou, glazed celeriac with thyme, bed of spinach with butter

BBQ, Under vaccum, Gluten free, Vegetables and Fruits, Pork

Ingredients

Recipe for 4

Pistou

50 Gr
Mint
75 Gr
Grated parmesan
50 Gr
Pistachios
75 Ml
Olive oil
50 Gr
35% cooking cream
3 Clove(s)
Chopped garlic

Celeriac and Spinach

0.50 Unit(s)
Celeriac
250 Ml
Water
1 Tbsp
Butter
1 Tsp
Sugar
1 Sprig(s)
Thyme flower
0.50 Bag(s)
Baby spinach

Pork tenderloins

2 Unit(s)
Pork tenderloin
2 Clove(s)
Garlic
1 Sprig(s)
Thyme
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

Preheat your four at 425 °F

  • Prep

    Peel and cut the celeriac in sticks.

    Wash the spinach leaves.

    Peel and finely chop the garlic.

     

  • Vegetables

    Celeriac

    In a medium pot, put all the ingredients. Cover with a cooking paper. Cut a little hole in the middle of the paper (chimney) to let the steam come out.

    Let simmer at low heat. alll hte water shoud be absorb and evaporate and the celriac sticks will be glazed. Season with salt and pepper.

    Spinach

    In a large hot pan, add a knob of butter and a dash of oil. Cook the spinach and season with salt and pepper. 

  • Pistou

    Put all the ingredients in a blender. Mix into a puree, Season with salt and pepper if needed.

  • Pork tenderloins

    Place a large skillet on the stove and the heat on medium-high. Season the tenderloins with salt and pepper. Drizzle a bit of vegetable oil in the pan and sear the tenderloins on each side until they are golden. Lower the heat and add the garlic and the thyme. Finish the cooking in the over at 425F for 10 minutes and let the meat rest for 5 minutes before cutting it. Slice into a bevel way no more than an inch thin.

  • Plating

    In a plate, lay a bed of spinach in the middle and add 2 pieces of pork filet on top.

    Put around some glazed celeriac and a spoon of pistou

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