We will cook an unusual julienne – pork, with onions, béchamel sauce and cheese. The presentation of julienne will also differ from the classic – not in cocotte makers, but in a bread pot.

Summary

Ingredients

• Black round bread – 1 pc.
• Pork (tenderloin without bone) – 700 g
• Hard cheese (grated) – 100 g
• Bulb onions – 2 pcs.
• Parsley (greens) – 3-4 branches
• Vegetable oil – 2-3 tbsp
• Salt to taste
• Ground black pepper – to taste
  *

For the béchamel sauce:

• Butter – 3 tbsp
• Flour – 2 tbsp
• Milk – 300 ml
• Salt to taste
• Pepper black pepper – to taste

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Instructions

1. We prepare products for pork julienne.

   

2. Peel the onions from the top husk and cut into thin half rings.
3. In a frying pan with the addition of vegetable oil, fry the onion for 3-4 minutes, until soft. Set the bow aside.
4. Cut the meat into thin strips. No need to beat off the meat, boneless tenderloin is very tender and soft meat.
5. In the same pan where the onions were fried, fry the meat for 10-15 minutes, until all the liquid that was released from the meat boils off.
6. Add fried onions to the meat in a frying pan.
7. Cooking béchamel sauce. Put butter in a saucepan. Melt it over moderate heat.
8. Add all the flour to the melted butter.
9. We put the saucepan on the fire and, stirring constantly, mix the flour and butter.
10. Add all the milk to the saucepan, salt and pepper to taste. Cook the béchamel sauce, stirring constantly, until it becomes thick, like sour cream.
11. Add the béchamel sauce to the pan to the meat and onions. Salt and pepper everything to taste. Put the julienne on the stove and simmer for another 2-3 minutes over medium heat.
12. My greens and chop finely.
13. Cut off the top from round bread and remove the pulp inside to make a bread pot.
14. We spread the meat with onions and bechamel sauce in the bread.

    

15. Sprinkle with grated cheese. Cover the bread stuffed with the cut top.
16. We bake julienne in a bread pot in the oven at 180 degrees for 30 minutes.
17. Before serving, sprinkle with chopped herbs julienne (julienne) with pork.
18. Serve whole meat julienne in bread, then cut it like a cake into portions or lay out the filling on plates and then break the bread.

Bon appetit!