Raspberries are in season. Why not cook them differently?




1 pork tenderloin, about 340 g

150g brie cheese, sliced

1 tablespoon of olive oil

3 drops of basil gastronomic oil

½ cup fresh raspberries

Salt and pepper to taste




Cut pork tenderloin lengthwise.

Combine olive oil and basil gastronomic oil. Season with salt and pepper.

Brush the inside of the pork tenderloin with the basil oil and place the slices of brie cheese on top.

Close the pork tenderloin and tie it up.

On the barbecue, grill the meat for 12 to 15 minutes. Place on a plate and let rest for 5 minutes.

Slice and garnish with fresh raspberries.