Fried pork oyster with mustard sauce from Ghent, bacon potatoes and dice of carrots and cucumber
  • 600 g pork tenderloin
  • 4 carrots
  • 8 potatoes
  • 1 cucumber, 1 zucchini, 4 tomatoes
  • butter
  • 25 cl cream
  • pepper, salt
  • 2 tablespoons "Stropkes" mustard
  • cognac
  • brown stock
  • 100 g smoked bacon
  • parsley
  • 100 g Saint-Maure cheese

Preheat the oven to 50°.
Peel the potatoes, cut them into cubes and cook them half done.
Cut the carrots and cucumber into small cubes and cook the carrots.
Cut the pork tenderloin into 3 cm pieces and bake them 5' on each side in hot fat, then season them with salt and pepper and keep them warm in the oven.
Degrease the pan and extinguish with a dash of cognac and brown stock.
Bake the potatoes on high heat and season.
Place a piece of Saint-Maure cheese on the halved tomato and brush with the mustard - place under the grill.


Finish the sauce with the mustard, cream and parsley (sauce should not boil anymore) Add the bacon cut into strips to the potatoes. Heat the boiled dice from the carrots and cucumber in a little butter.


Place the meat at the bottom of the plate and pour the sauce over it. Place the dice of carrots and cucumber around the meat. Place the dice of carrots and cucumber around the meat. Finish off the vegetables with the zucchini.


Filip Van Gansbeke - Technical Instituut Tweebruggen - Ghent