Recipe: Mignons de porc noir de Bigorre

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

2 Salt and pepper your pork tenderloin, then in a casserole, heat a generous knob of butter and a little olive oil, roast it on all sides then add your shallots around it, cover 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 with foil on top, then reheat your casserole, add a large glass of water or white stock, bring to a boil, season again, add the juice released by the roast, degrease and strain through a fine sieve.
Presentation
On very hot plates, 3 pork mignons per person, a small spoon of chutney on each, the potatoes arranged as skewers; the heirloom tomatoes finely sliced and everything coated with your flavorful sauce
You can prepare your onion curry 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