Pork filet crostini with goat cheese

Name: Pork filet crostini with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Pork tenderloin; 1 TABLESPOON Oil; 7-10 Tbsp salt and pepper; 1/2 (approx. 200 g) rustic baguette bread; 2 red onions; 2 TABLESPOONS Sugar; 5-6 Tbsp Balsamic vinegar; 3-4 Stem(s) Thyme; 1 (200 g) Roll of soft goat cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Pork tenderloin
1 TABLESPOON Oil
7-10 Tbsp salt and pepper
1/2 (approx. 200 g) rustic baguette bread
2 red onions
2 TABLESPOONS Sugar
5-6 Tbsp Balsamic vinegar
3-4 Stem(s) Thyme
1 (200 g) Roll of soft goat cheese
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Dab fillet dry. Heat oil in a pan. Brown the fillet for 4-5 minutes. Season with salt and pepper. Place in an ovenproof dish.
2
Place on the grid of the hot oven and roast for 12-15 minutes. Keep the meat in the pan.
3
In the meantime, cut the baguette into slices, place on the oven rack and roast for 3-5 minutes.
4
Onions peel, halve and cut into strips. Heat the gravy. Brown the onions in it. Sprinkle with sugar, caramelise for 1-2 minutes while stirring. Deglaze with 3-4 tbsp. water and vinegar, bring to the boil and simmer for 2-3 minutes.
5
Wash thyme, shake dry, chop and stir in.
6
Let the fillet rest in aluminium foil for about 5 minutes. Cut cheese into slices. Cut fillet into slices, pour gravy over the onions. Cover baguette with fillet and cheese. Add onion sauce.