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Pork Tenderloin with Hunting Sauce and Croquettes

Updated: Apr 28




Pork tenderloin with hunting sauce and croquettes
With this recipe you always have a top dish ready. Moreover, it doesn't even take a lot of work because the meat is cooked in the oven. If you have already prepared the hunter's sauce in advance and then heat it up again à la minute, you can simply sit comfortably with the guests for most of your evening. What do you mean, stress when cooking?


Ingredientes for Pork Ternderloin with Hunting Sauce and Croquettes:

Serves 4 :


2 pounds - 900 grams of frozen croquettes

1½ pounds - 700 grams of pork tenderloin

5 oz. - 150 grams of fresh silver onions

10½ oz. - 300 grams of fine Parisian mushrooms

7 oz. - 200 grams of smoked bacon cubes

3¼ fl. Oz. - 1 dl of red wine2 bay leaves1 sprig of thyme

6 tablespoons brown stock1 tablespoon flour

5 oz - 140 grams of lettuce

2 tablespoons mayonnaise1

pinch of granulated sugar

butter

pepper and salt


How to make Pork Ternderloin with Hunting Sauce and Croquettes:


Preheat the oven to 338°F - 170°C

Let the meat come to room temperature.

Peel the onions and cut the mushrooms into quarters.

Season the pork tenderloin with sufficient pepper and salt.

Heat a knob of butter in a pan and sear the meat briefly on all sides.

Put the meat in a baking dish and place in a preheated oven 338°F - 170 °.

Let the meat cook for 10 to 15 minutes.

Then wrap it in aluminum foil and let it rest for fifteen minutes so that it stays nice and tender.

While the meat is cooking, you can prepare the sauce.

Melt a new knob of butter in the pan where you seared the meat.

Glaze the onions in the pan with a pinch of granulated sugar.

Add the bacon and quarters of the mushroom and cook for a few minutes.

Then extinguish with the red wine and add the bay leaves and the sprig of thyme.

Let simmer for a few minutes over a medium heat.

Add the brown stock so that the sauce gets more flavor and firmness.

Let it simmer for fifteen minutes.

In the meantime, mix some cold butter with the same amount of flour.

Remove the thyme and bay leaf from the sauce.

Stir it under the sauce so that there is some binding.

Rinse the lamb's lettuce and mix in the mayonnaise.

Finish the sauce with salt and pepper.

Finally fry the croquettes golden yellow in a deep fryer.

Cut the pork tenderloin into thick slices and serve with the glowing croquettes, a generous spoonful of sauce and some lamb's lettuce.


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