April 3, 2008

Pork Tenderloin in Hazelnut Crêpe with Root Vegetables

Some weeks ago I ate in a restaurant some very taste root vegetables in red wine sauce as a side dish, together with a nice piece of a sirloin steak. I wanted to recreate the sauce somehow, when I discovered that I do not have any red wine except some little port wein at the bottom of the bottle. So I grabbed a bottle of sherry and some mushroom stock. I was very happy with the result! The thin sliced carrots and parsley roots tasted delicous in this improvised sherry sauce. I served some thyme potatoes, which I prepare the same way as the rosemary flavoured ones.

1 pork tenderloin
salt, pepper
juice of 1 lemon
80 g grated hazelnut
60 g butter, melted
30 g flour
2 eggs
125 ml milk
250 g champignon
1 tabelspoon oil
150 g grated ementaler cheese
200 ml sherry
200 ml mushroom stock
200 ml chicken stock
2 carrots
2 parsley roots

Slice pork about 2-3 cm thick, salt, pepper and fry in butter as long as it is almost ready. Add lemon juice and fry so that the lemon juice reduces.
Prepare hazelnut crêpe:
whisk grated hazelnut, flour, eggs, melted butter and milk. Leave for 20 minutes and bake crêpes. Slice champignon and fry in some oil, add salt, pepper.
Place on each crépe a slice of pork, make a package and add some cheese on top. Bake for 5-6 minutes on 200°C. For the sauce slice root vegetables with a mandoline and precook in water for 1 minute. Add sherry, mushroom and chicken stock in a pot and reduce to half. Add root vegetables and cook for 2-3 minutes. Add cold butter if you like so that the sauce gets thicker.

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