Bake shredded shallots in a little butter. Make a roux (butter
and flour) and dilute it with meat stock and white wine until
sauce thick. Let it boil for a while. Add the fried shallots, a
spoon of mustard and a dash of white balsamic vinegar.
Finally, mix with chopped gherkins and season to taste with
salt and pepper.
Serve at the table on a large serving plate. Make a ring of
mashed potatoes on the serving plate. Put the pre-cut pork
tenderloin in the ring and pour abundantly with the sauce.
Finish with gherkins cut into rings and sprigs of parsley.
There are variants for this sauce. Tomato puree and tarragon
are added in some recipes and the meat broth is replaced by
cream.
pork tenderloin ‘al berdouille’
Côte de porc al berdouille, literally pork cutlet in mud, is
one of the specialties from the city of Mons.
mustard
mashed potatoes
plain flour
meat stock
shallots
white wine vinegar
Fry the pork tenderloin around brown in some butter. Cover
with mustard and put in a preheated oven at 185°C for 20
minutes. The roasting time depends on the weight. So check
the cuisson regularly.
taste and tradition
the fiery passion
mustard
mashed
potatoes
plain flour
meat stock
shallots
white wine
vinegar
Bake shredded shallots in a little butter. Make a
roux (butter and flour) and dilute it with meat
stock and white wine until sauce thick. Let it boil
for a while. Add the fried shallots, a spoon of
mustard and a dash of white balsamic vinegar.
Finally, mix with chopped gherkins and season
to taste with salt and pepper.
Serve at the table on a large serving plate.
Make a ring of mashed potatoes on the serving
plate. Put the pre-cut pork tenderloin in the ring
and pour abundantly with the sauce. Finish with
gherkins cut into rings and sprigs of parsley.
There are variants for this sauce. Tomato puree
and tarragon are added in some recipes and
the meat broth is replaced by cream.
Côte de porc al berdouille, literally pork
cutlet in mud, is one of the specialties from
the city of Mons.
pork tenderloin
‘al berdouille’
Fry the pork tenderloin around brown in some
butter. Cover with mustard and put in a
preheated oven at 185°C for 20 minutes. The
roasting time depends on the weight. So check
the cuisson regularly.
taste and tradition
taste and tradition
the fiery passion
