Pork tenderloin stuffed with chorizo, grainy mustard sauce and old-fashion vegetables

Mains, Pork

Pork tenderloin stuffed with Spanish chorizo drizzled with a grainy mustard and demi-glace sauce and accompanied by a small casserole of parsnips, turnips, carrots and leeks.


Recipe for 4 persons

For the porc

2 Unit(s)
Pork tenderloin
100 Gr
Spanish chorizo

For the sauce

2 Unit(s)
100 Ml
White wine
30 Ml
Grainy mustard
300 Ml
Veal demi-glace

For the casserole

2 Unit(s)
2 Unit(s)
0.50 Unit(s)
1 Unit(s)
  • Butter
  • Salt and pepper
  • Vegetable oil
Pork tenderloin stuffed with chorizo, grainy mustard sauce and old-fashion vegetables

Preparation time: 45 min

Preheat your four at 400 °F

  • General preparation

    Peel the carrots, parsnips and turnips and cut into 1cm cubes. Slice the leeks. Finely chop the shallot. Cut the chorizo into little stripes.

  • Preparation of vegetable casseroles

    Precook the vegetables separately in a large pot of salted water to boil or steam until they get a texture al dente by checking with the tip of a knife. Then plunge them into a large volume of ice water to stop cooking. Just before serving, heat your vegetables in a pan. Season with salt and pepper and serve them in small individual casserole dishes.

  • Preparing pork tenderloin stuffed with chorizo

    Using a paring knife, incise the pork in the center lengthwise and insert strips of chorizo. In a nonstick pan, drizzle with vegetable oil and sear the pork for 2 minutes on each side. Finish cooking pork tenderloin in the oven for 8-10 minutes for medium rare. Let rest 2 minutes before slicing.

  • Preparing the sauce Three Mustards

    Degrease the pan used to sear the pork, sweat the shallots. Deglaze with white wine. Let reduce by half. Stir in mustard and demi-glace and simmer over low heat until desired consistency is obtained. Season with salt and pepper to taste.

  • To serve

    On your plate, place sliced pork tenderloin, drizzle with mustard sauce and accompanied with a vegetable casserole.

Feel free to vary the vegetables according to market arrivals.

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