Ingredients
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Pork Tenderloin:
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500 gr pork tenderloin
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100 gr Pepper spreadLygistis
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2 cloves garlic
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2 sprigs Fresh Thyme
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2 sprigs fresh oregano
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30 gr Butter
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10 gr Extra Virgin Oil
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Salt
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Pepper
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Arroser:
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gevoo
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Butter
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3 sprigs rosemary
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Pea Puree:
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400 gr frozen peas
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50 gr Butter
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Salt
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Pepper
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Water
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asteroid anise
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Beef Sauce "AU JUS"
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1 kg beef bones
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300 gr Water
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2 onions
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2 cloves garlic
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1 carrot
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1 Leek
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500 gr red wine
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50 gr tomato paste
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3-4 sprigs Fresh Thyme
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50 gr dark chocolate
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gevoo
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Pickled Green Apple:
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100 gr apple vinegar
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100 gr White Wine
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2 teaspoons Sugar
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1 green apple
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2 pcs asteroid anise
Directions
How to Prepare the Pork:
- Marinate the pork tenderloin with the pepper spread, salt, pepper;
- In a vacuum bag add all the ingredients;
- Seal the vacuum bag and cook with SOUS VIDE at 65C for 2 hours.
- When ready, remove the bag and place into iced water to cool off;
- In a frying pan, in high fire/heat, add extra virgin olive oil, the butter and the rosemary.
- Next, add the pork tenderloin in the frying pan and start the Arroser* procedure of the meat. Cook until golden on both sides.
- When ready, golden on both sides, remove from the heat and let rest for 5-10 minutes before cut in slice size of your preference.
*Arroser is a finishing technique involving the spooning of melted butter or fat over a piece of meat.
How to Make the Pea Puree:
- Broil the peas in a cooking pan for 4 minutes approx. till soften
- Strain the peas but keep the pea water for late. Also keep a few peas for the plate decoration at the end.
- Place the peas in the blender and add the rest of the ingredients, blend till homogenized.
- If the mixture is stiff, then add little by little pea water we had kept from earlier on until is mild
- Put the pea puree in the chinois for a milder result of the mixture
How to Make the Beef Sauce “AU JUS”:
- In a baking tray add the beef bones. Bake them for 1 & 1⁄2 hours at 200C
- Later, remove them from the oven and spread the tomato paste
- Bake again for another 30 minutes
- In a cooking pan add the extra virgin olive oil.
- Sauté the onions and the garlic cloves till caramelized and add the carrot, the leek, and the thyme
- Stir with the red wine and let the alcohol evaporate.
- Add the beef bones and the water. Let cook, in slow/medium fire/ heat for 30-40 minutes.
- Remove the bones from the pan. Place the liquid mixture in the blender. Blend till homogenized.
- add the liquid mixture in the chinois for a milder result sauce.
- Place the sauce in the cooking pan and let broil for 30 more minutes until thicken.
- Remove the sauce from the heat and add the dark chocolate in the pan
How to Make Pickled Green Apple:
- In a cooking pan add all the ingredients but the green apple. Let boil for 5-6 minutes
- Remove from fire/heat and let cool off
- Cut the green apple in very thin slices. Remove the seeds.
- Place the apple slices in the cooking pan and let soak for at least 30 minutes
- You can maintain the pickled green apple in the fridge
Composition of the plate:
- Pork tenderloin
- Pea puree
- Peas
- Pickled green apple
- Beef sauce with chocolate
- Pomegranate
- Cappuccino leaves
*you can ask for beef bones from your local butcher
Note: Original recipe is made with Tradifresh, a red roasted pepper spread with tomato and aubergines.
