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QimiQ
Benefits
Acid, heat and alcohol stable
Creamy indulgent taste with less fat
Problem-free reheating possible
25
easy
Ingredients for 4 portions
Polenta and Tomato Baked Dish
For the herb cream sauce
125
g
QimiQ Sauce Base
1
Onion(s),
finely diced
1
tbsp
Butter
375
ml
Beef stock
Salt and pepper
Nutmeg
1
tsp
Lemon juice
2
tbsp
Mixed herbs,
finely chopped
For the pork fillet
700
g
Pork tenderloin whole
Salt and pepper
1
tbsp
Vegetable oil
For the mixed vegetables
90
g
Seasonal mixed vegetables
10
g
Butter
Method
1.
For the sauce, fry the onions until soft.
2.
Douse with the soup, reduce heat and continue to cook for a few minutes.
3.
Finish with the QimiQ Sauce Base and blend smooth. Season to taste, add the lemon juice and sprinkle with the finely chopped herbs.
4.
Preheat the oven to 300°F. Trim all fat and silver skin from the pork fillet, season with salt and pepper. Heat the oil in a pan, add the fillet and brown on all sides.
5.
Transfer the meat to the oven and cook until its internal temperature registers 140°F on a meat thermometer, about 10-15 minutes. Remove the meat from the oven and allow to rest for 5 minutes before serving.
6.
Cook the vegetables separately in salted water, plunge into the ice bath, drain. Fry quickly the vegetables with the butter in a pan for a few minutes.
7.
Slice the fillet and serve with baked polenta dish, mixed vegetables and herb sauce.
