FRIJE

Instructions

• 1.   Remove the pork tenderloin from any excess fat. Cut them into 4 to 5 pieces, depending on the length of the tenderloins.
• 2.   Heat the olive oil in a skillet. When it is hot, sear the pieces of pork tenderloin over high heat. Remove them from the skillet and set them aside.
• 3.   Reduce the heat and add the peeled and minced shallots to the skillet, to brown them.
• 4.   Return the pieces of pork tenderloin to the skillet, along with 30 cl of white wine. Season with salt and pepper and let simmer over low heat for 30 to 40 minutes. The pork tenderloin cooks gently while absorbing the white wine, which prevents the meat from drying out.
• 5.   Meanwhile, crumble the roquefort cheese into a saucepan. Melt it over low heat and add the heavy cream. Stir well with a wooden spoon.
• 6.   Once the pieces of pork tenderloin are cooked, remove them from the skillet and set them aside. Retrieve the cooking juice with shallots and white wine. Incorporate it into the roquefort sauce and cream. If necessary, add a little more white wine, heavy cream, or crumbled roquefort cheese.
• 7.   Plate the pork tenderloin with roquefort sauce. Serve the pork in a shallow dish, topped with the roquefort sauce and accompanied by sautéed vegetables, green beans, or fresh pasta such as spaghetti or tagliatelle.

Notes & Suggestions

• Average nutritional values per serving
  Energy 1,778.32 kJ / 425.37 kCal
  Fat 23.98 g of which saturated 9.14 g
  Carbohydrates 5.41 g of which sugars 1.53 g
  Fiber 0.40 g
  Protein 37.88 g
  Sodium 647.97 mg

Nutritional information *