Recipe: Stuffed Pork Tenderloin

1- Open your tenderloin 3/4 of the way through the thickness and flatten it slightly.

2- Remove and keep the rind from your half camembert then cut the inside into 6 equal parts. Shape them into sticks.

3- Pepper the inside of your tenderloin and place along its entire length 3 of your Camembert sticks then the ham strips and finally the 3 other Camembert sticks. Close the tenderloin, tie it, salt it then place it on a small tray.

4- In a casserole melt 20g of butter and a little oil when the mixture is hot roast your stuffed tenderloin for 15 minutes on one side, add the shallots, then roast it for 15 minutes on the other side, remove it then place it on a plate covered with aluminum foil.

5- In your casserole only the cooked shallots remain moisten with your cider, reduce by half then add the cream as well as the apple and camembert peels pepper then after 2 minutes blend this sauce then strain it through a chinois correct the seasoning and put it back in your casserole. Add your roasted meat untied and its rendered juices then bring to a boil cover and turn off the heat.

6- Meanwhile, in a pan with butter and a little oil sauté your apple quarters then salt them and add a sprinkling of curry, cover them and keep warm.

7- On a platter or beautiful plates, arrange 3 slices of your stuffed meat the apples positioned harmoniously a few drizzles of sauce and the rest in a sauce boat.
Certainly many explanations, but you know me I would in no way want you to fail this recipe which truly represents the current theory on the 3 flavors mixed to the maximum in dishes.
In this case the creaminess of the sauce and pork meat the smokiness with the ham and the strength amen