Chef Alain Pénot from Auberge du Lac St-Pierre
Preparation time: 30 to 45 minutes
Cooking time: 30 minutes
- 150 g Nagano pork tenderloin
- 100 g new potatoes
- 1 clove garlic
- ½ shallot
Orange caramel glaze
- 250 g sugar
- 1 L orange juice
Cut the tenderloin into portions and sear on both sides.
Let rest in the oven for 20 minutes at 200°F.
In 200 ml water, cook sugar to the caramel stage (pale wood colour) and deglaze with orange juice.
Reduce by half. Let cool.
Boil potatoes for 14 minutes and drain.
In a skillet, sautée potatoes in oil with garlic and shallots.
Place on the plate and garnish with a pinch of sea salt.