Pork tenderloin with a morel mushroom and Gruyère AOP sauce
30' 25'
Ingredients for
4
Note
Attention changement nombre de personnes
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600 gpork tenderloin medallions
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300 gmorel mushrooms, fresh or frozen
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1 dlwhite wine
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1 dl35% cream
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50 gcubed Gruyère AOP
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1 shallot, finely chopped
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1 clove of garlic, minced
Preparation
- Preheat the oven to 250°C.
- In a frying pan, sauté the morels with the garlic and shallot.
- Deglaze the pan with the white wine and reduce it by ¾.
- Add the cream and cook for 10 minutes over a low heat.
- Once cooked, add the cubes of Gruyère AOP.
- In a skillet, grill the pork medallions on all sides.
- Cook at 250°C for 9 minutes. Once out of the oven, rest the meat for 10 minutes.
- Slice the medallions, plate them up and pour over the sauce.
