Pork tenderloin au poivre

Pork tenderloin au poivre

Ingredients

  • Pepper cream sauce (ref. H33) – 80 g
  • Pork tenderloin – 1/2 pc.
  • Clarified butter – 2 knobs
  • Salt and pepper

Preparation

  1. Brown all sides of the porc tenderloin (season first) in a very hot pan with clarified butter.
  2. Arrange the porc tenderloin in a buttered GN. Bake for +/- 18 min. at 190°C in the oven. For medium-rare cooking, the core temperature should be 62°C. Reserve the meat to cool, respecting the hygiene standards.
  3. Cut the meat into slices, coat the bottom of a dish with the pepper cream sauce and arrange nicely the slices of porc tenderloin.
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Pepper Cream

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