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Pork Fillet, Gratinated with Tarragon Mustard and Sheep’s Cheese, Served with Salad with Oranges

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Pork Fillet, Gratinated with Tarragon Mustard and Sheep’s Cheese, Served with Salad with Oranges

The perfect pork fillet, gratinated with tarragon mustard and sheep’s cheese, served with salad with oranges recipe with a picture and simple step-by-step instructions.

  • 600 g Pork tenderloin
  • 200 g Sheep cheese
  • 1 tbsp Bavarian mustard
  • 1 tsp Tarragon paste
  • 200 g Mixed salad
  • 1 Pc. Orange
  • 50 g Sprouts
  • 0,5 Pc. Cucumber
  • 30 g Parmesan
  • 5 tbsp Extra virgin olive oil
  • Salt and pepper
  • Balsamic vinegar
  1. Wash the pork fillet, dab and cut into thick slices (approx. 3 cm). Heat three tablespoons of olive oil, sear the fillet pieces for 2 minutes on each side, then place them next to each other in a baking dish.
  2. Mix the tarragon paste and mustard well and coat the fillet pieces thickly with it, then sprinkle with sheep’s cheese (mash with your hand). Bake in the oven preheated to 250 degrees for 10 minutes.
  3. Wash and chop the salad leaves, arrange on the plates. Add the sprouts and the finely chopped cucumber. Cut the orange into small cubes and place on top. Season with a little salt and pepper from the mill. Drizzle with olive oil and balsamic vinegar, rub Parmesan over the top. Leave blank in the middle.
  4. Now take the meat out of the tube and place in the middle of the salad.
Dinner
European
pork fillet, gratinated with tarragon mustard and sheep’s cheese, served with salad with oranges

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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