Recipe: Pork Tenderloin in Sage Cream

1 Preheat your oven to 355°F (180 °C) (gas mark 6).

2 In a casserole, melt a knob of butter with a tablespoon of olive oil. When it turns golden brown (beurre noisette), place your 8 pork medallions and brown them on both sides.

3 Pour in the milk, add the chopped sage leaves, salt and pepper.

4 Once boiling, cover and place in the oven for 20 minutes of cooking.

5 While cooking, prepare the ratatouille. In a large pan, pour olive oil. When hot, sauté the sliced peppers, onions and crushed garlic, salt and pepper. In another pan with olive oil, sauté the zucchini and eggplant, then add the diced tomatoes. When everything is almost cooked, combine them together, adjust the seasoning, then cook covered for 10 minutes and set aside.

6 Remove the medallions and keep them warm, covered on a plate.

7 Strain the remaining cooking liquid into a small bowl.

8 Prepare the sauce: sauté the shallot in olive oil, then add the sweet wine, heavy cream and the remaining cooking liquid from the medallions. Let it reduce slightly (5 minutes) until creamy. Blend with a mixer, then strain through a fine sieve into a small saucepan. Add a little sage and the finely chopped basil leaves.

Finishing: In the center of the plate, present the ratatouille in a dome shape. Arrange the medallions around it and coat them with a little sauce. Serve the remaining sauce in a sauce boat.