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Pork tenderloin in herb crust with brown butter mash

Name: Filet mignon en croûte d'herbes, purée au beurre noisette
Yield: 4 personnes
Cuisine: Française
Ingredients: 1 (600 g) filet mignon de porc; 2 c. à soupe moutarde à l'ancienne; 40 g chapelure; 1/2 bouquet persil plat; 3 branches thym; 900 g pommes de terre; 20 cl lait; 80 g beurre; 1 c. à soupe huile d'olive; 1 pincée sel, poivre

A pink pork tenderloin under a herb crust, with a fragrant brown butter mash.

🍛 Mains👥 4 peoplein season🗓️ January, February, March, April, September, October, November, Decemberpartyoven

Ingredients

pork tenderloin1 (600 g)
wholegrain mustard2 tbsp
breadcrumbs40 g
flat-leaf parsley1/2 bunch
thyme3 sprigs
potatoes900 g
milk20 cl
butter80 g

In your cupboard: olive oil (1 tbsp), salt, pepper (1 pinch)

Preparation

Preheat the oven to 190 °C. Sear the pork fillet on all sides in the oil for 5 minutes.
Chop the parsley and thyme, mix with the breadcrumbs. Brush the fillet with mustard and roll it in the herb breadcrumbs.

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Recipe by Chef Treeket, chef on Treeket.

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