Preparation time1 Hour
Cooking time90 Minutes
1Arrange the pumpkin and meat together and drizzle over the pumpkin seed oil. The pork must be at room temperature before being cooked.
2Preheat the water bath to 62 degrees. Cook the pork for 90 minutes.
3Remove 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.
4For 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.
5For 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