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Pork tenderloin with tarragon sauce and spice crust

10 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
1 Hour
Cooking time
90 Minutes

Instruction

1
Arrange the pumpkin and meat together and drizzle over the pumpkin seed oil. The pork must be at room temperature before being cooked.
2
Preheat the water bath to 62 degrees. Cook the pork for 90 minutes.
3
Remove the pork from the bags and pat dry with paper towel. Sear evenly for a few minutes in a hot pan with butter, thyme and vegetable oil.
4
For the spice crust, mix the mustard, caraway seeds, parsley, lime zest, pepper and breadcrumbs and spread across the pork tenderloin. Place under an oven grill and cook for approximately 3 minutes.
5
For the sauce, finely chop the shallots and sauté in a pan with some butter. Add the sugar and cider vinegar. Pour over the stock and white wine. Add the bay leaf and tarragon and season with salt and pepper. Bring to the boil briefly. If necessary, add some corn flour to thicken, and then puree with an immersion blender

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