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Pork Fillet, French Toast with tomato, Cream Corn


Rate this recipe 4.3/5 (17 Votes)


  • 2 slices of pork tenderloin
  • 1 can corn
  • 4 tomatoes
  • 2 slices of bread
  • 1 egg
  • 2 shallots, 1 shallot chopped and 1 shallot split in two
  • 1 clove of garlic
  • scant 1 cup heavy cream
  • 1/4 cup of milk


Servings 2
Level of difficulty Average
Preparation time 80mins
Cooking time 30mins
Cost Average budget


Step 1

Creamed corn: Sauté the shallots in a pan with some butter, add corn, lightly brown. Add cream, simmer one minute, then mix. Filter through a colander, add salt and pepper and divide into two portions.

Cut tomatoes into thick slices. Heat a dry pan, add the slices and cook over high heat for 2 to 3 minutes. Retrieve slices, remove skin and mash with a fork to pulp, salt and pepper.

Step 2

Take one of the two servings of cream corn, add milk and egg, mix well. Add slices of bread, soak. Then brown them on both sides in a pan with butter. Spread crushed tomato over the bread.

Brown the pork in a pan with butter with a couple drops of oil, also add the garlic and shallots split in two for flavor. Meanwhile reheat the cream corn in a water bath and french toast in the pan ...... enjoy!!

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