Pork Tenderloins with Mirabelle Plums & Lonzu tender and creamy

1 On your hot plancha, place your tenderloins just peppered (indeed the Lonzu placed on top will bring enough salt)

2 Mark your tenderloins 1 minute on each side then place them on the edges where your plancha is the least hot.

3 Place your ½ potatoes in the center with the cooked side down, let them brown then flip them and brush each with a little garlic and salted olive oil.

4 Place your slices of Lonzu 1 minute on each side, the ½ mirabelles the same way and place them on your tenderloins.

5 There you have it, the recipe is done, just at the last moment, deglaze your plancha with a glass of water so you'll have a little jus to drizzle over your greedy tenderloins.

*Lonzu is a Corsican charcuterie made from pork fillets marinated and dried then lightly smoked, my friends Lenoir from Bastia brought me some and that's why I created this recipe, besides you can also prepare it with slices of Bacon, Pancetta, Coppa etc.