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Recipe for Crispy Tenderloin on a Bed of Polenta

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

A melting recipe with Emmental.

Ingredients
 25 butter
 100 Savoy Emmental
 1 cup Polenta for 3 cups of liquid
 250 medium polenta
 150 softened butter
 100 fine breadcrumbs
 150 Savoie Emmental
 600 pork tenderloin
Directions
1

Preparation of the tenderloin: Cut the tenderloin into medallions 3 cm thick. Season with salt and pepper.

2

Sauté them for 3 to 4 minutes on each side. Set them aside.

3

Form a ball with the softened butter, breadcrumbs, and grated cheese in small flakes (100g), and cover the tenderloins with a layer 1/2 cm thick.

4

Preheat the oven on the broil setting. Place the tenderloins on beds of polenta, put them in an oven-safe dish, cook for 4 minutes, and serve.

5

Preparation of the polenta: Sauté the polenta in a saucepan with butter. Pour in the previously heated vegetable broth, stirring for 15 minutes.

6

To finish At the end of cooking, incorporate the grated cheese (150g), season with salt and pepper. Let it cool and cut the polenta into medallions using a cookie cutter.

Nutrition Facts

0 servings

Serving size

4

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