Food Art & Techniques to make The Best Roasted Pork Filet Step By Step.
Touraine
Capital – Tours
Region al the cente of france, from Loire Valley and its castles
Gastronomy
The cuisine of this region is marked by two factors: the Loire itself, with a large variety of freshwater fish, and the extreme fertility of the soil. The soil along with the mild climate gives the Touraine an abundant production of delicious vegetables and fruits with some coming out as early as two weeks prior to those in Il-de-France.
Regional Products
Fish
salmon, salmon trout, perch, carp, pike, shad, pike-perch
Livestock
pork,poultry, geline (black footed fowl)
Game
venison, hare, pheasant, partridge, qauil, thrive and lark, wild duck
Farming
wild mushrooms (chanterelles, horn of plenty (craterelle), cps), aspargus, celery, endives lettuces, leeks, beans, fava (broad) beans.
Fruits
strawberries, melons, peaches, apricots, prunes, pears, table grapes.
Cheese
Goat cheese: Ste Maure, Ligueeil, Chozé, Saint-Loup
Wine
Whites: Vouvray, Savenniéres and Saumur
Reds: Chinon, Bourgueil, Saint Nicolas de Bourgueil and Saumur Champigny
Roasted Pork Filet Mignon with Prunes, Dry Vouvray Wine Sauce, Potato With Skin, Goat Chheese and Chive
Server 4
Main Ingredients
1 x 800 g Pork Tenderloin untrimmed
200 g Pork Meat Trimmings
10 Prunes, Pitted
250 ml Vouvray Sparkling Brut Wine Salt, Whie Pepper, Soring, Toothpicks
Sauce
Filet Mignon + Meat Trimmings
—————–
2 Shallots, Cut into Mirepoix
3 Whole garlic Cloves
20 ml Oill
30 g Butter
200 ml Veal Stock
1/2 Bay Leaf
Water
Oyster Mushroom Trimmings
Garnish
2 Potatoes (waxy)
8 Oyster Mushrooms Medium Size, Salt, Fresh White Pepper, Ground.
Sauce Finishing and Decoration
50 ml Heavy Cream
Salt
Cherviil or Chive Sprigs
Preparation
Oven – 180°/ Meat – 75°
Meat -7 Minutes / 4 Minutes/ 3 Minutes
Potatoes – 5 Minutes
-
Add salt on the tray and start rolling the potatoes on the salt and and oven .
-
Add the Champenging to start boiling all the Primes, remove the champenging to keep and reseve on the side.
-
Clean the Mignon and cut the white cap from the meat, cut the board from the meat and leave just the center.
-
Cut all the trimmings from the meat, cut the shallots in mirapoex, garlic and chopped the Bay Leaf. Fry all the trimmings, add the shallots and garlic, add butter and wait get some color.
-
Drain all the trimmings from the pot and add the champanging to reduce and back all the trimmings to boiling.
-
Cut a hole inside the center meat, add all the prime numbers 1 by 1 inside the meat.
-
Add the Veal stock inside of the sauce and wait reduce.
-
Remove the Potatoes from the oven and cut in half and open inside, cut all the cheese and start melt on the pan with butter, salt, pepper.
-
Clean all the spring onions and chopped the trimmings, add the cheese melt inside of the potatoes, aluminic and oven.
-
Cut all the Mushroom and cook with butter.
-
Drain all the sauce and leave on the fire to reduce.
-
Fry all the spring Onions.
-
Fry the meat very well and oven.
-
After the sauce reduce you add cream, mix very well and add all the chopped herbs. Done.
Le Courdon Bleu – Class Cuisine
I love roasted pork and this recipe gives me another way to have it.
LikeLiked by 1 person
Thanks Callmetrav this is a very good Recipe 😉
LikeLiked by 1 person