Pork tenderloin stuffed with chorizo, grainy mustard sauce and old-fashion vegetables

Preparation time: 45 min

Preheat your four at 400 °F

• General preparation

  Peel the carrots, parsnips and turnips and cut into 1cm cubes. Slice the leeks. Finely chop the shallot. Cut the chorizo into little stripes.

• Preparation of vegetable casseroles

  Precook the vegetables separately in a large pot of salted water to boil or steam until they get a texture al dente by checking with the tip of a knife. Then plunge them into a large volume of ice water to stop cooking. Just before serving, heat your vegetables in a pan. Season with salt and pepper and serve them in small individual casserole dishes.

• Preparing pork tenderloin stuffed with chorizo

  Using a paring knife, incise the pork in the center lengthwise and insert strips of chorizo. In a nonstick pan, drizzle with vegetable oil and sear the pork for 2 minutes on each side. Finish cooking pork tenderloin in the oven for 8-10 minutes for medium rare. Let rest 2 minutes before slicing.

• Preparing the sauce Three Mustards

  Degrease the pan used to sear the pork, sweat the shallots. Deglaze with white wine. Let reduce by half. Stir in mustard and demi-glace and simmer over low heat until desired consistency is obtained. Season with salt and pepper to taste.

• To serve

  On your plate, place sliced pork tenderloin, drizzle with mustard sauce and accompanied with a vegetable casserole.