Ingredients (for 4):
- Pork tenderloin - 600 g
- Onion - 50 g
- Carrot - 50 g
- Celery - 60 g
- Garlic - 4 cloves
- Butter - 20 g
- White wine - 80 ml
- Chicken stock - 400 ml
- Thyme - 1 sprig
- Bay leaf - 1
- Butter - 10 g
- Bacon - 60 g
- Brown mushroom - 100 g
- Butter - 20 g
- Potato - 300 g
- White onion - 3
- Sugar - 5 g
- Butter - 10 g
- Parsley - 4 g
Procedures:
1. Cut the onion, carrot and celery into small pieces.
2. Cut the brown mushroom into quarters.
3. Cut the bacon into strips.
4. Cut the white onion into halves.
5. Cut the potato into thick pieces.
6. Marinate the pork tenderloin with salt and black pepper finely on all sides.
7. Heat the cast iron pot with butter and oil, wait until the bubbles turn small.
8. Put the pork tenderloin in, and grill on both sides until browned then remove.
9. Add the chopped vegetables and garlic into the pot.
10. Put the pork tenderloin on top, then put the butter on the meat and place the whole pot in oven, pre-heated to 180 degree Celsius, for 10 minutes.
11. Put the potatoes in water and cook until boiling. Then drain off the water.
12. Put the white onion in a pot, submerge with water, then add sugar and butter to cook until the onion is softened. Remove the onion and continue to reduce the liquid until brown in colour.
13. Put the white onion back into the reduced broth to infuse with its flavours.
14. Retrieve the cast iron from the oven, turn the pork over and continue to bake for another 20 minutes.
15. Remove the pork and wrap it in tinfoil and keep warm, to let the pork rest for 20 minutes.
16. Reheat the cast iron pot, and pour in white wine to mix up the essence in the pot.
17. Add the chicken stock and continue to cook. When boiling, lower the heat and continue to simmer to reduce in half.
18. Heat up the saucepan with oil, then stir-fry the potatoes until cooked. Remove.
19. Add the bacon to stir-fry.
20. Add the mushroom in, continue to stir-fry until cooked. Then remove.
21. Drain and sieve the sauce, removing the excess oil on the surface. Add the butter to thicken the sauce. Season with salt and black pepper.
22. Heat the saucepan and re-heat all the side vegetables together.
23. Season with salt and black pepper, and sprinkle with parsley.
24. Serve with the vegetables on the side, remove the pork tenderloin and cut into halves. Drizzle with the sauce.
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