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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


Recipe for 4 portions


30 Gr
50 Gr
Grated parmesan
25 Gr
75 Ml
Olive oil
25 Gr
35% cooking cream
2 Clove(s)
Chopped garlic

Celeriac and Spinach

300 Gr
250 Ml
1 Tbsp
1 Tsp
1 Sprig(s)
100 Gr
Baby spinach

Pork tenderloins

600 Gr
Pork tenderloin
2 Clove(s)
1 Sprig(s)
  • 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


    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.


    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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