Orange-glazed Nagano pork tenderloin with sautéed new potatoes

Chef Alain Pénot from Auberge du Lac St-Pierre

Recette - Filet de porc Nagano, laque à l’orange, pommes de terre ratte sautéesChef Alain Pérot - 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.

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