Pork Tenderloin Baguette

Summary

Ingredients

• 1 pork fillet (s)
• 1 baguette (s)
• 150 g Gruyère, sliced
• 0.5 ½ pack rocket
• 3 shallot (s)
• 400 g mushrooms
• 1 clove garlic
• 1 sprig rosemary
• 1 tablespoon honey
• 3 tablespoon sugar, brown
• 150 ml balsamic vinegar
• salt and pepper

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Instructions

1. For the balsamic mushrooms, it is best to prepare and prepare everything beforehand. Peel and chop the garlic. Peel shallots and cut into half rings. Cut the mushrooms into 3 - 4 mm thick slices. Pluck the rosemary from the stem and chop it into small pieces.
2. Fry the garlic and shallots in a hot pan, add the mushrooms and fry until they have turned color. Then add rosemary needles, honey, balsamic vinegar and sugar and simmer over medium heat and reduce. Remove the finished mushrooms from the plate and set aside. As the liquid cools, it thickens further.
3. Cut the baguette in half and spread the Gruyère on the lid.
4. Remove the silver skin from the pork fillet and season with salt and pepper. Sear the pork fillet whole either in a pan or on the grill and then bring it to a core temperature of around 150 degrees to a core temperature of 57 to 62 degrees (depending on your taste).
5. Put the lid with the cheese in the oven or grill so that the cheese melts.
6. Spread the rocket on the bottom.
7. Take the meat out of the oven or grill, cut into approx. 0.5 to 1 cm thick slices and spread on the rocket. Spread the balsamic mushrooms with the whole stock on the fillet slices and put the lid on with the melted Gruyère.