Recipe: Black Pork Tenderloin from Bigorre

1 In a saucepan, place your potatoes, add a pinch of coarse salt, a hint of thyme flowers, cover with water and cook for 10 minutes.

2 Salt and pepper your tenderloin, then in a Dutch oven, heat a good knob of butter and a little olive oil, roast it on all sides, then add your shallots around it, put the lid on and cook for 15 minutes.

3 Drain your potatoes, then heat a knob of butter and olive oil, add the garlic slices and potatoes, salt and let cook covered for 15 minutes.

4 Remove your cooked pork tenderloin onto a plate and cover with foil, then heat your Dutch oven again, add a large glass of water or white stock, bring to a boil, adjust seasoning, add the juices released from the roast, skim off the fat and pass through a fine sieve.

5 On very hot plates, arrange 3 pieces of black pork tenderloin per person, a small spoon of chutney on each, the potatoes arranged on skewers, the heirloom tomatoes sliced thinly and everything coated with your delicious gravy.

6 You can make your curry onion chutney yourself, or contact one of my friends, a small producer of this product (Curryon) who will send you some.

dbaujard@hectorpoulet.com

www.hectorpoulet.fr