Flaky, golden, tender cheese ball with the meat in French.
- Pork tenderloin – 500g
- Onions – 1 pc
- Hard cheese – 100 g
- Sunflower oil – 2 tbsp
- Lemon juice – 50 ml
For the sauce:
- Butter – 200g
- Eggs – 3 pcs
- Lemon juice – 1-2 tablespoons
- Dry white wine – 1-2 tablespoons
Rinse the meat under running water and pat dry with paper towel. Cut the meat into pieces of 2.5 cm in width, so that it was school after baking.
Tip: the meat does not lose form and left soft, cut it across the grain.
Each piece repel kitchen hammer with sharp teeth. Brush with vegetable oil, black pepper and salt, add rosemary and thyme. Promassiruyte meat to it quickly marinated. Leave under a film for 30 minutes.
Hollandaise sauce. Melt butter in the oven, then cool to room temperature. Whisk the egg yolks with a mixer and put on a steam bath. Continue beating until dough mixer, pour the wine. Small portions add melted butter, lemon juice, salt and pepper. Beat up on a steam bath until the sauce begins to thicken.
Onions cut into half rings and marinate in lemon juice with water for 5 minutes to make it juicy. Fry the marinated meat in a frying pan for 1 minute on each side. Place on paper towel to remove excess fat.
Tip: Before baking you must fry the meat, so it turned out juicy.
Wrap each piece of pork in a wide strip of foil and place on a baking sheet, the laid parchment. Then obmazhte meat thin layer of sauce, put pickled onions and cover with sauce evenly. Bake for 30 minutes at 180 degrees. 10 minutes before end of cooking sprinkle with grated cheese. Serve hot portions and garnish with fresh herbs and vegetables.