Tenderloin with Onion Confit

Name: Tenderloin with Onion Confit
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 4 Red onions peeled and each cut into 6 parts; 1 tablespoon thyme leaves container a 15 gr; tablespoon balsamic vinegar white; 50 gr butter; 8 to stick Jambon d'Ardenne; 4 pork tenderloins; 150 ml orange juice; 1 bag arugula lettuce, 75 gr

A tasty recipe. The main course contains the following ingredients: meat, red onions (peeled and cut into 6 parts each), thyme leaves (a 15 gr bowl), balsamic vinegar (white), butter, Jambon d'Ardenne, pork tenderloins, orange juice, rucola (lettuce and 75 gr).

Ingredients

Kitchen Stuff

baking paper
low oven dish
small oven dish, greased

Directions

Preheat the oven to 200 ° C. Put the onions in the oven dish. Sprinkle with (coarse sea) salt, (freshly ground) pepper and thyme and drizzle 1 tablespoon of vinegar. Add 20 g of butter in lumps. Cover the onions with parchment paper and put them in the oven. Let the onions be done in 25-30 minutes. Allow the onions to cool. Halve the slices of ham in the length. Cut the pork tenderloins deep in the length and fill them with the candied onion. Wrap each pork tenderloin firmly in 4 half slices of ham. Heat the remaining butter in a frying pan and brown the meat in 10 minutes. Place the pork tenderloins side by side in a low oven dish. Stir the orange juice through the shortening, reduce to a gravy and pour over the meat.
Preheat the oven to 150 ° C. Put the pork tenderloins in the oven for 20-30 minutes. Cut the meat into slices of 2 cm thick and lay these tiles on 4 hot plates. Put some arugula on it. Serve the gravy. Serve with haricots verts with pecans (recipe elsewhere on site) and mashed potatoes with fennel (recipe elsewhere on site).