Raclette-Stuffed Pork Tenderloin with Creamy Reblochon Sauce and Crozets

Ingredients

• 1 pork tenderloin (one piece; size unspecified)
• raclette cheese (rind removed, cut into a stick for stuffing the tenderloin)
• Savoie ham (a few slices, for wrapping the roast)
• butter (a little, for searing the roast and sautéing the onion)
• 1 onion (finely sliced)
• garlic (a little, quantity unspecified)
• Savoie white wine (for deglazing, quantity unspecified)
• cream (a generous amount, unspecified)
• mustard (a little, quantity unspecified)
• salt (to season)
• pepper (to season)
• reblochon cheese (a few pieces to add to the sauce at the end of cooking)
• 400 g crozets (the package shown indicates buckwheat crozets; cook in salted water)
• water (for cooking the crozets; quantity unspecified)

Steps

1. 1

   Cut the raclette, removing the rind, then shape it into a cheese stick.

2. 2

   Make a lengthwise incision in the pork tenderloin to create an opening, then place the raclette stick inside.

3. 3

   Lay the slices of Savoie ham on a board and tightly wrap the stuffed tenderloin.

4. 4

   Tie the wrapped tenderloin with kitchen twine as you would a roast.

5. 5

   Melt a little butter in a skillet and sear the roast on all sides until well browned. Set it aside.

6. 6

   Finely slice the onion. Sauté it in the same skillet with a little garlic until browned.

7. 7

   When the onions are golden, deglaze with the Savoie white wine.

8. 8

   Let the wine evaporate, then add the cream and a little mustard. Let the sauce warm through and stir to combine.

9. 9

   Season the sauce with salt and pepper, then return the roast to the skillet.

10. 10

    Cover and cook over low heat for 30 minutes.

11. 11

    Remove the roast and let it rest on the side for about ten minutes.

12. 12

    Add a few pieces of reblochon to the sauce and let them melt.

13. 13

    While the roast is cooking, cook the crozets in salted water according to the package instructions.

14. 14

    Slice the roast. Serve the crozets with a generous amount of sauce.

Notes

The transcript does not specify the quantities of most ingredients or the cooking time for the crozets; the visible package indicates 400 g of crozets and 15 min. The mention of a book for learning how to tie a roast is a recommendation, not a necessary step.

Nutrition per serving

• main course
• pork
• cheese
• French cuisine
• slow-cooked
• comforting