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Pork tenderloin with gruyere cheese, warm shallot dressing, market vegetables

Mains, Pork

Seared pork tenderloin baked in the oven with a slice of Swiss cheese serve with a medley of turnips, carrots, peppers and asparagus and seasoned with a shallot and balsamic vinegar warm dressing.

Ingredients

Recipe for 4 persons

For the pork tenderloin

600 Gr
Pork tenderloin
100 Gr
Gruyere cheese

For the market vegetables

0.50 Bunch(es)
Green asparagus
400 Gr
Fingerling potatoes
1 Unit(s)
Red pepper
2 Unit(s)
Carrot
2 Sprig(s)
Rosemary

For the warm shallot dressing

2 Unit(s)
Shallot
15 Ml
Honey
15 Ml
Dijon mustard
30 Ml
White balsamic vinegar
60 Ml
Olive oil
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Pork tenderloin with gruyere cheese, warm shallot dressing, market vegetables

Preparation time: 45 min

Preheat your four at 400 °F

  • General preparation

    Cut the pork into portions of 150 g. Cut the asparagus diagonally. Cut carrots in half lengthwise and then diagonally. Dice the red pepper and turnip. Chop the shallots and the rosemary. Cut the fingerling potatoes into slices of 0.5 cm, oil and season with salt and pepper and cook in oven for 20 minutes

  • Pork tenderloin preparation

    Season the pork with salt and pepper. In a nonstick skillet, drizzle some vegetable oil and sear the pork for two minutes on each side to get a nice golden brown coloration, then transfer them on a baking sheet. Bake for 8-10 minutes. Remove the tenderloins from the oven, place a slice of cheese then put them to bake in the oven on grill for 2 minutes.

  • Market vegetables preparation

    Precook the vegetables separately in a large pot of salted boiling water or steam until they get an al dente texture, checking with the tip of a knife. Then plunge them into a large volume of ice water to stop cooking. Just before serving, in a nonstick skillet, drizzle some olive oil and warm up your vegetables and potatoes. Season with salt and pepper, add rosemary and a drizzle of honey and lemon juice.

  • Warm shallot dressing preparation

    In a small skillet, sweat the shallots over medium heat in a little vegetable oil. On low heat, put the honey and balsamic vinegar and let liquefy the honey. Finally, off the heat add the Dijon mustard, mix vigorously with a hand mixer the vegetable oil and olive oil in a drizzle to emulsify the dressing. Season with salt and pepper.

  • To serve

    Place the tenderloin on your plate and sprinkle with vinaigrette. Serve your vegetables in a small casserole dish on the side.

Vary your vegetables following the seasons!

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