Pork Tenderloin

Juicy pork tenderloin with roasted parsley root, kohlrabi foam, green soybean salad with pear and parsley, caramelized red onion, and parsley cream.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, pork, pork fish

  • pieces Fat, beef tallow

  • pieces Garlic, fresh

  • pieces Thyme, fresh

  • pieces Parsley, fresh

  • pieces Kohlrabi, raw

  • pieces Milk, whole milk

  • pieces Sweet cream

  • pieces Shallot

  • pieces Soy, grains

  • pieces Spices, bay (leaves)

  • pieces Pear, fresh

  • pieces Juice, lemon

  • pieces Oil, olive

  • pieces Onion, raw

  • pieces Sugar, white

  • pieces Vinegar, balsamic

  • pieces Spices, caraway, seeds

  • pieces Alcohol, Wine, Red

  • pieces Salt, table

Steps

  1. Pork Tenderloin: Clean and season the pork tenderloin. Fry crushed garlic and thyme in pork fat and coat the meat with the fat. Wrap the tenderloin tightly in food wrap and cook in the oven at a low temperature. Once cooked, dry it and sear it on all sides in a pan. The meat should be medium rare.

  2. Hay-Roasted Parsley Root: Wash and dry the parsley root. Place it in a small, deep baking dish and cover it with hay. Light the hay, and once it burns, cover the dish with aluminum foil and bake in the oven preheated to 215°C. Roast the root until done.

  3. Kohlrabi Foam: Slice the kohlrabi and cook it until soft in sweet cream and milk. Blend the cooked kohlrabi, strain it finely, and place it in a siphon with one cartridge.

  4. Green Soybean Salad with Pear and Parsley: In a pot, sauté chopped shallot and garlic in oil. Add green soybeans, a bay leaf, cover with water, and cook until tender. Add diced pear and chopped parsley to the cooked green soybeans. Season to taste with lemon juice and olive oil.

  5. Caramelized Red Onion: Peel the onion and remove layers to get small onion pieces the size of shallots. In a pot, caramelize sugar, deglaze with red balsamic vinegar, and reduce. Add the red onion pieces, bay leaf, thyme, and star anise. Cover with red wine, salt, and cook until tender. Reduce the sauce to a syrup-like consistency. Stir to coat the onions evenly.

  6. Parsley Cream: Cook a larger amount of parsley and cool it to preserve the color. Blend it while slowly adding the cooking liquid and olive oil. Once a smooth cream is achieved, season with salt and strain it.

Nutrition Information (Per 100g)

  • Calories: 0 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g