Broccoli tureen with yoghurt and grilled pork tenderloin

Name: broccoli tureen with yoghurt and grilled pork tenderloin
Cook time: 35 min
Total time: 275 min
Yield: 4
Cuisine: French
Ingredients: 12 leaves white gelatin; 2 x 300 g broccoli florets; 1 vegetable stock; 300 ml Greek yoghurt at room temperature; tray Broccoli cress (or cress, box a 20 g); 2 pork tenderloins in slices of 1 cm; 1 tablespoon French mustard mild

A tasty French recipe. The main course contains the following ingredients: meat, white gelatine, ready-to-eat broccoli florets, vegetable stock, Greek yogurt (at room temperature), broccoli (cress (or cress, box of 20 g)), pork tenderloins (in slices of 1 cm) and French mustard ( mild).

Ingredients

Kitchen Stuff

plastic foil
blender
grill pan
cake mold (Ø 20 cm)

Directions

Soak the gelatine leaves for 5 minutes in plenty of cold water.
Line the cake mold with the foil.
Bring the broccoli to the boil with the bouillon tablet and 500 ml of water.
Cook in 10 minutes until done.
Take the broccoli from the heat and mash it with the cooking liquid smooth with the hand blender.
Squeeze the gelatine and dissolve the leaves one by one while stirring in the warm broccoli puree.
Let the puree cool for 10 minutes and stir in the yoghurt and pepper to taste.
Pour the broccoli mixture into the cake tin, let it cool down to room temperature and place it covered in the refrigerator.
Let stiffen in 3-4 hours.
Deposit the tureen, remove the foil, cut the terrine into slices and place on four plates.
Cut the broccoli cream from the bed and sprinkle the tureen with it.
Dab the meat dry, rub it on both sides with the mustard, heat the grill pan and toast the meat in 3-4 minutes until golden brown.
Turn halfway.
Place the pork tenderloins on the broccoli terrine..