How do you store a pork tenderloin with Blackwell sauce and Gratin Dauphinois?

Name: Pork tenderloin with Blackwell sauce and Gratin Dauphinois
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: Pork tenderloin:; 1 Ardennes pork tenderloin of approximately 1250 g; 1 tsp olive oil; Pepper and salt; Blackwell sauce (for 8 people):; 300 g cauliflower; 100 g pickles; 100 g pickled pearl onions; 1 tbsp turmeric; 35 g butter; 40 g flour; 125 ml cream; 500 ml veal stock; Pepper and salt; Gratin Dauphinois:; 600 g waxy potatoes; 1 tbsp butter; 200 ml milk; 300 ml cream; 2 cloves garlic; 100 g grated Emmental or Parmesan cheese; Pepper, salt, nutmeg

The sauce can be frozen for up to 3 months. The gratin and the pork are good for 2 days in the refrigerator. Reheat in the oven or microwave.

Pork tenderloin with Blackwell sauce and Gratin Dauphinois

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Enjoy this recipe for pork tenderloin with Blackwell sauce and Gratin Dauphinois. A dish that you can easily make with the Optigrill!

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Ingredients

What do you need?

Quantity: 4P

Pork tenderloin:
1 Ardennes pork tenderloin of approximately 1250 g
1 tsp olive oil
Pepper and salt

Blackwell sauce (for 8 people):
300 g cauliflower
100 g pickles
100 g pickled pearl onions
1 tbsp turmeric
35 g butter
40 g flour
125 ml cream
500 ml veal stock
Pepper and salt

Gratin Dauphinois:
600 g waxy potatoes
1 tbsp butter
200 ml milk
300 ml cream
2 cloves garlic
100 g grated Emmental or Parmesan cheese
Pepper, salt, nutmeg

Pork tenderloin:
1 Ardennes pork tenderloin of approximately 1250 g
1 tsp olive oil
Pepper and salt

Blackwell sauce (for 8 people):
300 g cauliflower
100 g pickles
100 g pickled pearl onions
1 tbsp turmeric
35 g butter
40 g flour
125 ml cream
500 ml veal stock
Pepper and salt

Gratin Dauphinois:
600 g waxy potatoes
1 tbsp butter
200 ml milk
300 ml cream
2 cloves garlic
100 g grated Emmental or Parmesan cheese
Pepper, salt, nutmeg

Preparation method

How do you make this?

Gratin Dauphinois: Start with the gratin. Remove the grill plate from the Optigrill and place the baking accessory inside. Grease the baking dish with some butter and spread the finely chopped garlic over it.

Slice the potatoes into pieces about 3 mm thick and layer them in the dish. Mix the milk, cream, pepper, salt, and nutmeg and pour this over the potatoes. Sprinkle the grated cheese on top.

Set the Optigrill to 30 minutes (red level) and keep warm. Check occasionally to see if everything is going well.

Blackwell sauce: Steam the cauliflower florets until tender in about 8 minutes and then cut them into smaller pieces.

Finely chop the pickles and pearl onions.

Melt the butter in a large pan and add the flour. Let this mixture cook for 2 minutes while stirring constantly.

Add half of the veal stock and whisk vigorously to remove lumps. Then add the rest of the stock, turmeric powder, pepper, and salt. Stir in the cream and the finely chopped pickles and pearl onions and let the sauce come to a boil. Taste and adjust seasoning if necessary. You now have sauce for two servings; freeze half for later.

Pork tenderloin: Rub the pork tenderloin with olive oil and season with pepper and salt.

Preheat the Optigrill to the setting for pork. Once the device is at temperature, place the pork tenderloin inside and choose 'medium rare' (red level).

Let the pork tenderloin rest for a few minutes before slicing it.

Serving: Serve the slices of pork tenderloin with the Blackwell sauce, the Gratin Dauphinois, and a fresh salad.

Tips

The Blackwell sauce is also delicious with a piece of bacon, pork or veal pipelet, or for vegetarians with a fried celeriac steak. Store leftovers of the sauce and gratin for a maximum of 2 days in the fridge or freeze them for a later moment.