Kitchen:
- European
Pork tenderloin in bacon with Bernaise sauce
(
150/150/50 g )
Pork tenderloin wrapped in bacon, grilled with thyme, rosemary and garlic, then cut into three medallions and placed on a Béarnaise sauce made with chicken eggs, butter, thyme and white wine. It is served with a vegetable sauté of broccoli, cauliflower, zucchini and carrots