Butter Vegetables in Pork Fillet Ring

Clean, wash and pat dry the pork tenderloin. Cut lengthways in the middle until just before the end (see photo). Close as a ring using the roulade needle. Season with salt, pepper and thyme and fry well on both sides. If you want, you can also add a little garlic to the frying fat.

Cut the various vegetables into bite-sized pieces. Season as well and sauté in butter until firm to the bite. Put the vegetables in the filet ring. Cook for about 15 minutes at 100 degrees in the oven.

Prepare a sauce from the meat stock. Top up with onion, broth and a little cream. Let everything boil down and happen. Season to taste with salt and pepper mill.

Quarter the peeled potatoes, season with salt and pepper and toss in butter.

Bon appetit!