Filet mignon oignons reblochon Ingrédients Filet mignon de porc 600 grammes Reblochon 250 grammes Oignons jaunes 200 grammes Beurre doux 30 grammes

4️⃣ Assemble the Dish

Preheat your oven to 180°C (350°F). Place the seared tenderloin in a baking dish or oven-safe skillet. Cover it with the caramelised onions, then arrange the slices of Reblochon cheese over the top. Ensure the cheese is well distributed so it melts evenly and covers the pork completely, forming a rich, golden crust during baking.

5️⃣ Bake and Finish

Transfer the dish to the oven and bake for about 15 to 20 minutes, depending on the thickness of the tenderloin. The meat should be cooked through but still moist and tender, while the cheese turns bubbling and lightly browned. Let the dish rest for 5 minutes out of the oven before slicing—this allows the juices to redistribute for a juicier result.

🍽 Serving Suggestions

This dish is wonderfully rich and pairs beautifully with simple, earthy sides such as:

• Steamed or roasted potatoes 🥔
• Butter-glazed carrots or green beans
• Fresh salad with a mustard vinaigrette
• Rustic country bread to mop up the melted cheese and juices 🥖

💡 Tips & Ideas

• You can replace Reblochon with other Alpine cheeses like raclette or Tomme for a variation in flavour.
• Add a splash of white wine to the onions while caramelising for a touch of acidity and depth.
• If you prefer a crispy cheese topping, finish with 2 minutes under the grill before serving.

This Pork Tenderloin with Reblochon and onions is the perfect mix of comfort and French elegance—easy to make, deeply satisfying, and ideal for cold evenings or festive occasions.