Pork tenderloin casserole – Swedish potatoes
Here is an autumnal recipe that goes perfectly with our Saint-Joseph Rive de Malva. On the palate, the spicy and fruity flavours brought by the Syrah will give a lot of pep and greed to your dish.
For 4 people, you will need :
– 2 pork tenderloins
– 8 potatoes
– 2 dl of veal stock
– 4 fresh figs
– 1 bouquet garni: thyme, rosemary
– paprika
– 1 onion
– 1 knob of butter
– olive oil
Cooking oil
– fleur de sel and freshly ground pepper
For the potatoes:
Clean the potatoes well, leaving the skin on. Cut thin slices from the slice (cut 3/4 of the way through the potato). Tip: you can place two chopsticks on each side of the potato so that you don’t go too far when cutting.
Prepare the topping: pour olive oil, parprika, salt and pepper into a small bowl.
Using a brush, brush the potatoes and place them in the oven (180°C for about 50 minutes) with a little water
Halfway through the cooking time, pour some of the mixture over the potatoes
For the filet mignon :
Slice the onions and brown them in the bottom of the casserole dish with butter and a little cooking oil
Set the onions aside and brown the filet mignon on all sides.
Put the onions back in, moisten the bottom of the casserole, add the veal stock and cook for about twenty minutes on a low heat.
Serve and cover with the cooking juices or a meat juice prepared beforehand.
Enjoy your lunch !