Pork tenderloin with Saint Nectaire

Ingredients for 4 persons

- 200gr of St Nectaire

- 1 Pork tenderloin

- 100gr of breadcrumbs

- 100gr of butter

- 25cl veal stock

- Salt pepper

Make a paste with the Saint-Nectaire, breadcrumbs and butter. Knead and spread like a pie crust. Reserve in the fridge for 10 minutes so that the dough obtained hardens. Cut it into a 3 cm square.

Cut the pork tenderloin into 1 cm slices and sear them in a very hot pan with a little fat on each side. Add salt and pepper. Once the pieces are colored, place the squares of dough on them.

Put everything in a dish and place in a hot oven (220 ° C) on the grill position for 5 minutes to brown the preparation with Saint-Nectaire.

When removed from the oven, deglaze with a veal stock.

serve with a gratin dauphinois.