Pork tenderloin and zucchini chutney

Mignon de porc
This is a recipe of a dish we serve in our B&I canteens.

  • 900g pork tenderloin
  • 300g brown stock
  • 300g red onion
  • 20g honey
  • 80g mustard
  • 30g lemon juice
  • 10g sunflower oil
  • 600g zucchini
  • 10g garlic
  • 30g chopped shallots
  • 10g sherry vinegar
  • 20g coriander
  • 1kg new potatoes
  1. Marinate the pork with mixture of mustard, lemon juice and chives. Cook at low temperature of 100° to obtain internal temperature of 72 °. Slice the zucchini.
  2. Cook the potatoes in salted water.
  3. For the chutney: mix the chopped red onions, sunflower oil, zucchini and garlic. Add the sherry vinegar, honey, salt and pepper. For the sauce: sweat the shallots, add the sherry vinegar then deglaze with the brown stock. Garnish the meat with the zucchini chutney then add the sauce.
  4. Arrange the new potatoes, chutney, and the filet mignon on a plate then add the sauce. Decorate with the coriander leaves. 


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