Cooking in the Heart of Paris: A Holiday Feast with La Cornue Flamberge! Magical Pork Tenderloin

Описание: Embark on a culinary adventure to the heart of Paris, France, as we transform a simple pork tenderloin into an exquisite holiday masterpiece using the La Cornue Flamberge rotisserie. Immerse yourself in the Parisian spirit as we showcase the art of stuffing tenderloin with apples and prunes, wrapping it in crispy bacon, and trussing it to perfection. Elevate your meal with roasted apples infused with cinnamon, brown sugar, oats, and almonds, creating a delightful accompaniment to the tenderloin.

Witness the culinary versatility of the La Cornue Flamberge as we prepare roasted potatoes and braised fennel, completing your holiday feast with effortless elegance. This dish is not only a visual spectacle but also a symphony of flavors, perfect for entertaining guests or creating a memorable holiday dinner.

Join us on this special Parisian adventure as we demonstrate the simplicity and finesse of cooking a complete meal using only the La Cornue Flamberge. Impress your loved ones with this culinary masterpiece, a testament to the art of French cuisine and the exceptional capabilities of La Cornue.

Special thanks to La Cornue Gallery in Paris France for the use of their beautiful kitchen and showroom.

https://www.lacornue.com

Cooking is my joy, and I hope it becomes yours too.

I love to experiment in the kitchen, and I encourage you to do the same. Don't be afraid to change up my recipes or add your own personal touch. The most important thing is to have fun and enjoy the process.

Be sure to subscribe to my channel for more delicious and easy-to-follow recipes! Seriously yummy!

Ingredients:

For the Stuffed Pork Tenderloin:

3-5 pounds pork tenderloin (1/2 pound per person)
12 dried prunes, pitted and sliced in half length wise.
2 apples, peeled, cored, and diced. Use some lemon juice to avoid browning
1 tablespoon brown sugar
8 strips bacon

For the Baked Apples:

4 large baking apples
¼ cup brown sugar
1 teaspoon cinnamon
½ cup old-fashioned oats
2 tablespoons crushed almonds
Vanilla ice cream

For Platter

2 pounds small fennels, quartered
Young yellow potatoes
2-3 garlic cloves, peeled, crushed, and diced
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

Pork Tenderlion directions

Preparation:

Preheat Flamberge
Trim any excess fat from the pork tenderloin and pat it dry with paper towels.
Butterfly the pork tenderloin by making a shallow incision along the length of the meat, not cutting all the way through. Open the tenderloin like a book, revealing the inside.

Creating the Stuffing:

In a medium bowl, combine the diced apples and brown sugar. Mix well to evenly coat the apples with the sugar.

Assembling the Stuffed Pork Tenderloin:

Place a row of pitted prunes lengthwise across the center of the butterflied pork tenderloin, ensuring they are evenly spaced along the length of the meat.

Spoon the apple-brown sugar mixture over the prunes, carefully filling the center of the tenderloin.

Place another row of pitted prunes horizontally across the apple-brown sugar mixture, ensuring they are evenly spaced and slightly protruding from the sides of the tenderloin.

Gently close the tenderloin, ensuring the stuffing is evenly distributed and the prunes are not protruding excessively.

If necessary, add more apple-brown sugar mixture to ensure the tenderloin is plump and well-rounded.

Wrapping the Pork Tenderloin with Bacon:

If using bacon, lay the strips of bacon side by side on a cutting board, Cut into thin 1" wide strips. separate by 1/2 inch gaps

Place the stuffed pork tenderloin on top of the bacon band, and carefully roll the bacon around the pork to encase it completely. Trussing the Stuffed Pork Tenderloin:

Using kitchen twine, tightly truss the stuffed pork tenderloin at 1-inch intervals. This will help retain the shape and ensure even cooking.

Generously season the entire surface of the trussed pork tenderloin with salt and freshly ground black pepper.
.
Roast until the internal temperature of the pork reaches 145°F (63°C).

Resting and Serving:

Once cooked, remove the pork tenderloin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork tenderloin.

When ready to serve, slice the pork tenderloin into thick slices and serve

I will make a video on how to Truss very soon. Sorry stay tuned.