A delicious dish with a creamy, full flavour. The combination of tender pork tenderloin and melting Val-Dieu cheese makes this a real treat. Perfect with homemade frites and a fresh salad.
Pork tenderloin with Val-Dieu
Region: Liège
Pork tenderloin with Val-Dieu
Region: Liège
Method
01
Sear the tenderloin
Preheat the oven to 170 °C. Heat butter in a roasting pan and brown the pork tenderloins on all sides over a high heat.
02
In the oven
Take the meat out of the pan, place it in a roasting tin and season with pepper and salt. Roast for 15–20 minutes in the oven, or until a core temperature of 64 °C (pink) is reached. Take it out and leave to rest for 5 minutes under foil.
03
Cut into medallions
Lay two skewers parallel on a chopping board with the tenderloin between them. Cut into medallions, but not all the way through (the skewers stop you cutting too deep).
04
Fill with cheese
Halve the Val-Dieu cheese and cut into thin slices. Fill the cuts with the cheese. Put the tenderloin back in the roasting tin and place under the grill (low setting) until the cheese melts gently.
05
Finish and serve
Place the tenderloin on a plate, drizzle a little honey over it and sprinkle with finely chopped flat-leaf parsley. Serve immediately with homemade frites and a fresh salad.
Tips & notes
Use real honey from a beekeeper for the fullest flavour. A core temperature of 64 °C gives the most beautiful pink pork tenderloin; a probe thermometer is worth its weight in gold here. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- No Val-Dieu? Chimay or Postel cheese melts just as beautifully and suits the same Belgian abbey style.
- Replace the honey with abbey syrup for an even richer, Belgian finish.
Contains:
Milk
Serve with
| Calories | 432 kcal |
|---|---|
| Protein | 50 g |
| Carbohydrates | 0 g |
| Fat | 25 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
