John Myers
Contents
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Ingredients
- 1 Pork tenderloin
- 4 slices Breakfast bacon
- Salt and pepper
Sauce:
- 1 Onion
- 1 clove Garlic
- 400 ml Veal stock
- 50 ml Cream
- 50 ml Sherry medium
- 50 g Ice cold butter
Mashed potatoes:
- 500 g Floury potatoes
- 1 shot Milk hot
- 70 g Meggle truffle butter
- Salt and pepper
- Nutmeg
Instructions
- First, divide the fillet into 4 equal pieces and wrap a slice of bacon around each with twine, then season with salt and pepper and fry on all sides in a little clarified butter, then put in the oven at 80 ° C for about 5 hours.
- Cut the onions and garlic into cubes and place in the roasting fat, sweat and deglaze with sherry. Add the stock and the cream and reduce to 150 ml, then beat with the cold butter. Seasoning is no longer necessary.
- Boil the potatoes until soft, mash with salt and season with nutmeg. Add some milk and the truffle butter, stir everything well.
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 7.1gProtein: 1.2gFat: 10.3g
