Recipes

    COOK WITH US

    12. PORK TENDERLOIN STUFFED WITH POULTRY LIVER MOUSSE WITH COGNAC

    a4 20 Minutes a5 02 Persons
    a2 INGREDIENTS
    • 300gr pork tenderloin
    • 150gr poultry liver mousse with cognac
    • 100gr all-purpose flour
    • 2 fresh eggs, beaten
    • 100gr breadcrumb
    • 50g salad dressed
    • 50ml Ketchup
    • Salt and pepper
    a2 METHOD
    1. Divide the pork into 3 pieces, butterfly-slice the pork. Cover with cling wrap and tenderize it with hammer. Season with salt and pepper
    2. Spoon 50gr Pate Royal in the middle of the meat flat, roll it over and fix it with toothpick.
    3. Cover it flour, then eggs, then breadcrumb.
    4. Deep fry in medium heat until the cover turns to golden, serve with salad and ketchup.

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