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Le Chaudron recipe
Filet mignon porc papillote pommes
Pork tenderloin in parchment with apples
⏱ 35 minServes 2Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)pork tenderloin
1apple
1red onion
1 tbspwhole-grain mustard
1 tsphoney
1 sprigrosemary
1 tbspolive oil
1 tbspCalvadosoptional
1 pinchsalt and pepper
- 300 g (11 oz) pork tenderloin
- 1 apple
- 1 red onion
- 1 tbsp whole-grain mustard
- 1 tsp honey
- 1 sprig rosemary
- 1 tbsp olive oil
- 1 tbsp Calvados optional
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut a large sheet of parchment paper (40 × 50 cm / 16 × 20 in).
- Peel and core the apple and cut into 1 cm (½ in) slices.
- Thinly slice the red onion and pick the rosemary leaves.
- Mix the whole-grain mustard and honey to make a glaze.
- Make a bed of apple and onion in the center of the parchment and season lightly.
- Brush the pork all over with the glaze and lay it on top.
- Drizzle with the calvados and olive oil, sprinkle with rosemary and season.
- Seal the parcel and bake for 25 minutes at 200°C (400°F). Rest for 5 minutes before slicing.
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