Pork tenderloin stuffed with chorizo, grainy mustard sauce and old-fashion vegetables
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.
IngredientsRecipe for 4 persons
For the porc
For the sauce
For the casserole
- Salt and pepper
- Vegetable oil
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.