Pork tenderloin with tarragon sauce and spice crust

Ingredients

Servings:

For the meat

700g

Pork tenderloin e. g.. Duroc

4 leaves

Sage

2 sprigs

Rosemary

2 sprigs

Thyme

2 tbsp

Olive oil

1 tbsp

Mustard

30 g

Butter

Salt

Pepper

Oil for frying

For the spice crust

1/2 tsp

Caraway seeds

4 tbsp

Fine breadcrumbs

1 tbsp

Parsley chopped

1/2 tbsp

Pepper e. g. Szechuan

Lime zest

For the sauce

200 ml

White wine

100 ml

Vegetable stock

1 tbsp

Creme Fraîche

1 tbsp

Tarragon chopped

1 tbsp

Apple cider vinegar

30 g

Butter

Shallots

Bay leaf

Instruction

Arrange the pumpkin and meat together and drizzle over the pumpkin seed oil. The pork must be at room temperature before being cooked.

Preheat the water bath to 62 degrees. Cook the pork for 90 minutes.

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.

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.

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