Racletterie: Apricot meat salad delicacy

Name: Racletterie: Apricot meat salad delicacy
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 200 g Pork tenderloin; 2 TABLESPOONS Oil; 1 red onion; 100 g brown mushrooms; 150 g dried soft apricots; 4 TABLESPOONS Fruit vinegar; 2 TABLESPOONS sweet mustard; 6 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Camembert

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Pork tenderloin with mustard and fruit vinegar on melted camembert gives you a hut feeling.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

200 g Pork tenderloin
2 TABLESPOONS Oil
1 red onion
100 g brown mushrooms
150 g dried soft apricots
4 TABLESPOONS Fruit vinegar
2 TABLESPOONS sweet mustard
6 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Camembert

Directions

1
Dab 200 g pork tenderloin dry, season with salt. Heat 2 tablespoons of oil in a frying pan with lid. Brown the fillet in it open all around. Then cover and cook over a low heat for about 10 minutes, turning twice. Let the meat cool down.
2
Peel 1 red onion, cut into narrow slices. Grate 100 g brown mushrooms with kitchen paper or clean them with a brush. Cut the mushrooms into slices. Cut 150 g dried soft apricots into strips.
3
For the dressing: Mix 4 tablespoons of fruit vinegar and 2 tablespoons of sweet mustard. Fold in 6 tablespoons of sunflower oil. Season to taste with salt and pepper.
4
Cut the fillet into slices as thin as possible. Mix with dressing, mushrooms, onion and apricots.
5
For the raclette: cut 250 g of camembert into slices and place in eight pans. Spread meat salad on top. Fry in the raclette machine until the cheese has melted.