Recipe : Pork Tenderloin with Roquefort

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Ingredients

• About 24 ounces (700g) of pork tenderloin
  
• 2 tablespoons of oil
  
• 1 onion
  
• Pepper
  
• Sauce:
  
• 2.5 ounces (75g) Roquefort (or another strong blue cheese)
  
• 3 tablespoons of cream
  
• About 12 prunes
  
• 8 ounces (250g) pasta

Cookware

• 1 small bowl
  
• 1 small saucepan
  
• 1 skillet

Preparation

1. Soak the prunes in advance if they are not already rehydrated
   
   
2. Cut the tenderloin crosswise into slices about a half inch (1cm) thick
   
   
3. In a large greased skillet, sauté the onion for a minute or two, then brown the tenderloin slices. Add a little water and the prunes, reduce heat, then cover and simmer for 20 minutes over low heat
   
   
   
4. Cook a pasta of your choice in salted, boiling water with a little splash of oil. Drain
   
   
5. For the sauce: in a small saucepan, crumble the blue cheese into the cream and reduce everything over low heat to melt the cheese. Lightly season with pepper
   
   
6. Pour the thick sauce over the meat
   
   
7. Serve immediately with pasta and garnish with the prunes
   

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