Pork and ratatouille à la cocotte
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4 rates
Preparation : 20 min
Cooking : 1 h 
Total time : 1 h 20 Rest : 0 min
6 people
30 g of semi-salted butter
25 ml of olive oil
1 pork tenderloin
4 onions
2 white onions
4 garlic cloves
1 aubergine
1 red pepper
2 zucchinis
250 ml of white wine
1 pinch of sea salt
1 pinch of pepper
2 leaves bay leaves
1 bunch of thyme
Associated products
RECIPE STEPS
1
Rinse, peel and then cut to the size of the small chute, the zucchinis and then the eggplant with the aim of making cubes.
Cut the bell pepper into dice.
Cut the pork tenderloin into pieces about 4 cm thick.
- 1 pork tenderloin
- 1 aubergine
- 1 red pepper
- 2 zucchinis
2
Cut the vegetables into pieces.
In the transparent bowl with the 2 mm slicing disc, make the sliced onions (without the chives).
- 4 onions
- 2 white onions
- 4 garlic cloves
- 1 aubergine
- 1 red pepper
- 2 zucchinis
Robot
3
In the cocotte on high heat, heat the butter and olive oil.
Sauté the pork pieces for 5 minutes then set them aside on paper towels.
- 30 g of semi-salted butter
- 25 ml of olive oil
- 1 pork tenderloin
4
In the juices, caramelize the onions with the garlic, stirring regularly with a silicone spatula or a wooden spoon.
Add the vegetables and let simmer for 10 min.
- 4 onions
- 2 white onions
- 4 garlic cloves
- 1 aubergine
- 1 red pepper
- 2 zucchinis
5
Deglaze with white wine, salt, pepper and mix.
Add the pieces of pork, the aromatic herbs then cover everything.
- 250 ml of white wine
- 1 pinch of sea salt
- 1 pinch of pepper
- 2 leaves bay leaves
- 1 bunch of thyme
6
Place the cocotte on the base of the Cook Expert and run the program.
Simmering
01:00:00 / / 120°C
7
At the time of plating, sprinkle with freshly chopped chives and serve with a good fresh country bread.
- 2 white onions
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