Pork tenderloin, eggplant caviar with black truffle aix&terra
Preheat the oven to 180°C. Cut the potatoes in half lengthwise, put them on a baking sheet (salt, pepper, olive oil, herbes de Provence) and bake for 30 minutes.
Cut pork medallions about 1cm wide. Marinate in olive oil (season with salt and pepper).
Heat the cream and reduce it by half. Add the Organic mustard summer truffle aix&terra.
Cook the medallions in a pan with a little olive oil. Make 2 nice quenelles of Eggplant caviar with black truffle aix&terra and place them on 2 of the 3 medallions.
The little extra Aix&Terra
The truffle brings a unique taste to the filet mignon!
Need some tips on how to cook your pork tenderloin to perfection? Find out in here !
that you will need
- Valrhona Chocolate
- Organic tomato