Recipe Idea: Pork Tenderloin Foyot
Don here. We bought a lovely pork tenderloin sometime ago and I sliced it and froze the slices in a single meal serving size. In deciding how to prepare them I came across a recipe for Pork Chops Foyot in Monet’s Table: The Cooking Journals of Claude Monet. I noted the page number and wrote it and the source on the bag before I froze the tenderloin slices. Clever, heh?
According to Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Foyot was a Parisian restaurant dating from the mid-1700s. It seems the Foyot dishes had a characteristic thick cheese paste made from grated cheese (usually Gruyere) and bread crumbs. So, taking great liberty with Monet’s favorite recipe, I prepared my version.
- 8 slices of pork tenderloin about ½ inch thick
- 2 onions thinly sliced
- 1 T olive or canola oil
- ½ C dry bread crumbs
- ½ C grated parmesan cheese
- ¼ C white wine
- 2 T unsalted butter
- Preheat the oven to 325F.
- Sauté the onions in the oil until they are softened, taking care not to brown them.
- Place the tenderloin slices in a greased shallow baking dish.
- Pile the onions on.
- Sprinkle with the bread crumbs, then with the grated cheese and dot with butter.
- Pour the wine into the bottom of the dish.
- Bake at 325F degrees for 45 minutes until the top is golden.
- Serve with a favorite vegetable and rice.[br][url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″][/url]