Chef Walter’s recipe for Pork tenderloin with vegetables and lemon béchamel

Feb 1, 2016 by Walter Malchow

PorkTenderloinINGREDIENTS For 4 servings

2 Tbsp butter

2 Tbsp flour

3 cups milk

1 bay leaf

Salt

1 organic lemon

8 stalks thyme

8 sprigs rosemary

8 Medallions of pork (3 oz each)

8 thin slices of bacon

2 Tbsp sunflower oil

VEGETABLES

1 oz small dried morels

1 small (18 oz) cauliflower

1 small (18 oz) Romanesco broccoli

9 oz carrots

20 stalks of chervil (French parsley)

Salt

1.5 oz butter

½ cup mineral water

Pepper

TIME

1 hr

Plus cooking time 50 minutes

NUTRITIONAL INFORMATION

Proportion

618 Calories

1.799 oz protein

1.235 oz fat

0.776 oz carbohydrates

PREPARATION

1. Melt the butter in a saucepan, add flour while stirring with a whisk, sauté until golden. Add milk while stirring. Add bay leaf. Season sauce with salt and cook for 20-25 minutes over low heat. Add 1 tsp lemon zest and stir 5 minutes before end of cooking. Pour sauce through a fine sieve into a saucepan. Season with salt and set aside.

2. Pluck and cut thyme and rosemary into short pieces. Wrap each pork medallions with bacon, tie with kitchen string. Place thyme and rosemary between meat and bacon. Refrigerate.

3. Soak the morels for 10-15 minutes in 150 ml of lukewarm water. Pour into a colander, rinse, drain and squeeze well. Clean cauliflower and Romanesco, cut into small florets. Clean, peel and cut carrots diagonally into 1 inches long pieces. Pluck off chervil leaves, chop finely and set aside.

4. Cook cauliflower and Romanesco sequentially in boiling salted water for 5-6 minutes, pour into a colander, rinse and drain well. Melt 1/2 the butter in a large pan, sauté carrots over medium heat for 1-2 minutes, season with salt. Deglaze pan with mineral water, cover and cook over low heat for another 4 minutes. Melt 1Tbsp butter in a nonstick skillet, sauté morels over medium heat for 4-5 minutes, season with salt and pepper. Combine remaining butter, morels, romanesco, cauliflower and carrots. Keep covered to stay warm.

5. Heat oil in a nonstick ovenproof pan. Sauté medallions over high heat on each side for about 1 minute. Season medallions with salt and pepper and bake on middle rack in preheated oven at 180 degrees for 4-6 minutes, after half the cooking time.

6. Remove the meat from the pan, remove the kitchen string. Warm béchamel, carefully stir. Heat vegetables if necessary. Place 2/3 of chervil under the vegetables. Distribute meat with vegetables and some béchamel on warmed plates. Sprinkle with the remaining parsley. Serve remaining sauce separately. Serve with roasted potatoes.

TIPS for preparation

If sauce is too thick when cooled, gently stir in a little milk or mineral water and heat slowly.

Bon appetite

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