cookbook

Pork tenderloins with Emmental

Ingredients for 4 persons

Emmental (200 g) / Pork tenderloins (2 pièces) / Smoked slab bacon slices (200 g) / Butter (50 g) / White wine (20 cl) / Sunflower oil (3 tablespoonfuls) / Salt / Pepper

Directions

Cut the block of Emmental into sticks. In a dish, wrap each tenderloin with 100 g of sliced smoked slab bacon. Season with salt and pepper. In a large pot, sauté the tenderloins in sunflower oil and butter. Brown them lightly at medium heat and then let them cook on low heat (30 min). Remove the pork tenderloins and pour off the fat. Return the tenderloins to the pot and pour in the white wine; de-glaze the juices stuck to the bottom of the pot with a wooden spoon. Reduce (5 min). Remove the pork tenderloins from the pot and cut them into four. Place them on the plates and cover with the sticks of Emmental, then brown in the oven (2 min) at 240°C. Before serving the tenderloins, accompanied by a gratin dauphinois or a salad of oak-leaf lettuce, coat them with the cooking liquid.

Accompaniment

Apremont