Pork tenderloin with pumpkin cream& smoked cheese cream

Category: Main Dish

Ingredients for 2 portions:

1. 240 gr. Pork tenderloin
2. 100 gr. Baby potatoes
3. 60 gr. 5 cheeses cream
4. 15 gr. Tarragon
5. 120 gr Panko
6. 2 eggs
7. 60 gr. Pumpkin cream
8. 10 gr. Ras el hanout
9. 8 gr Pink berries
10. 40 gr. Flour
11. 80 gr. Dairy cream
12. 40 gr. Spice oil Green Herbs-Garlic
13. 50 ml Olive oil
14. 20 gr. Balsamic pearls with lemon flavoring
15. 2 gr. Xanthan
16. Salt and Pepper

Preparation Time:  55 minutes & Execution times: 12 minutes

Instructions:

1. For the pork tenderloin: Cook the pork tenderloin sous vide in 54 degrees for 45 minutes along with olive oil, salt and pepper.
   1. Cool it down and cut medallions of 40 gr.
   2. Cover it twice with flour, egg, panko and tarragon.
   3. Saute the medallion in a pan with a little bit of olive oil.
2. For the baby potatoes:
   1. Boil them for 10 minutes in salted water.
   2. Let them be marinated in spice oil green herbs-garlic for 30 minutes.
3. For the pumpkin cream:
   1. Heat it up along with the dairy cream and add the ras el hanout.Use the thermomix along with 2 gr of xanthan for a better texture.
4. For the 5 cheeses cream:
   1. Use the smoker for the 5 cheeses cream and cover it tightly with a plastic wrap.
5. Decorate the dish and serve it out.

Καλή απόλαυση…
Ευχαριστούμε το μαγαζί Gust για τη φιλοξενία

Chef: Kώστας Γιαννόπουλος

Φιλοσοφία: “Η ανακάλυψη ενός καινούργιου πιάτου συνεισφέρει περισσότερο στην ανθρώπινη ευτυχία, από την ανακάλυψη ενός καινούργιου αστεριού”