Pork tenderloin 'en crépine' with tarragon and mustard, served with winter vegetables
X 6 people 
45 Min
Rank 
Pour cette recette, les Chefs vous recommandent d'utiliser des pommes de terre pour cuisson à la vapeur/eau, salades ou pommes de terre rissolées.
Connaître et cuisiner les pommes de terre !
Ingredients pork tenderloin 'en crépine' with tarragon and mustard, served with winter vegetables
| Pork tenderloin(s) : 900 gram(s) | Pork caul fat : 300 gram(s) | Flat leaf parsley : 1/4 bunch(es) | Tarragon : 1/4 bunch(es) | Chervil : 1/4 bunch(es) | Traditional mustard : 30 gram(s) | Fine salt : 6 Pinch(es) | Freshly ground black pepper : 6 Turn(s) | Olive oil : 50 Millilitres |
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For the garnish : |
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| Carrot(s) : 300 gram(s) | Baby potato(es) : 300 gram(s) | White mushroom(s) : 200 gram(s) | Shallot(s) : 2 Whole | Unsalted butter : 40 gram(s) | Balsamic vinegar reduction : 50 Millilitres | Coarse salt : 10 gram(s) |
Recipe : Pork tenderloin 'en crépine' with tarragon and mustard, served with winter vegetables
Wash the vegetables. Peel the mushrooms, carrots and the shallots. Quarter the potatoes. Cut the carrots on the diagonal into slices. Quarter the mushrooms. Finely slice the shallots.
Place the potato quarters in a pan of cold salted water and par-boil.
Heat a large saucepan and then sweat the shallots with a knob of butter and a pinch of salt. Add the carrots and the potatoes then cover and cook over a low heat for 15 minutes. Add the mushrooms quarters and cook for 5 minutes. Adjust the seasoning. (If the butter starts to brown at any point during the cooking process, add a little water.)
Wash and carefully dry the herbs. Pick the leaves and mix together in a bowl.
Season the pork with salt and pepper then brush with mustard. Spread the caul fat on to a chopping board and sprinkle with fresh herbs. Place the pork fillets on top and then cut the caul fat around each one so that you can wrap each portion of tenderloin in fresh herbs and a layer of caul fat.
Preheat the oven to 180°C.
Heat a frying pan and add a drizzle of olive oil. Sear the pork for 1 minute on each side then transfer to a baking tray and finish cooking in the oven (this should take 6 to 7 minutes). Remove from the oven and allow to rest a little before slicing each serving into 2 or 3 pieces.
Decorate your plates with a little reduced balsamic vinegar. Serve the pork slices on a bed of vegetables.
Chef's tip Pork tenderloin 'en crépine' with tarragon and mustard, served with winter vegetables
Soak the caul fat in water for 1 hour before using to wrap the pork tenderloin.
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