Pork tenderloin with cauliflower puree, crudité and melted butter

Pork tenderloin with cauliflower puree, crudité and melted butter

 

Ingredients (4 servings):

  • 1 small pork tenderloin approx. 500 g
  • 1 small cauliflower
  • 150 g butter
  • 100 ml water
  • lemon juice
  • 4 asparagus
  • 4 radishes
  • 2 pcs fried bacon (save a few from breakfast)
  • herbs for decoration (a little thyme)
  • salt and pepper

 

Remove tendens from the pork tenderloin for a fine texture. Season with salt and pepper. You can either cook the tenderloin in a pan or in the oven.

Remove a few cauliflower bouquets and cut, together with the radishes, into thin slices. Use a sharp knife or a mandolin cutter. Put the cauliflower and radish slices in iced water, and set aside. This will make them extra crispy.

Cut the rest of the cauliflower into smaller pieces and cook with 100 g of butter and 100 ml water for approx. 10 mins. Pour the liquid into a bowl (to be used again) and blend cauliflower with a stick blender. Add the cooking liquid together with the butter until you have a suitable creamy puree. Season with lemon juice, salt and pepper.

Cut asparagus into smaller pieces and steam for a few mins. You can use a sieve over the pot with cauliflower while cooking.

Melt 50 g of butter in a pan and fry until it’s brown and has a taste of nuts. Add the mixture a little lemon juice.

Chop the fried bacon into fine pieces. 

Arrange the puree on a plate and decorate with the vegetables and herbs. Place a few pieces of sirloin next to it and pour the melted butter over the meat. Sprinkle the dish with bacon.