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Corman Artisan

Restaurateur

Pork tenderloin with dried fruit, roast potatoes, vegetables and butter sauce

4 servings

By Walter Zanoni, Chef, lecturer and consultant

Roast potatoes

600 g Primura potatoes
40 g Liquid clarified butter 99,9 % fat
10 g fine salt
4 g Rosemary
Preparation time: 2 minutes
  • Peel and slice the potatoes into wedges.
  • Blanch the potatoes in water.
  • Fry the potatoes in a non-stick pan with the liquid Clarified Butter.
  • Put them with salt and rosemary in an oven at 180°C.
  • Before serving, coat with liquid Roasted Butter.

Vegetables

100 g Green beans
20 g Snow peas
40 g Chicory
100 g Fennel
100 g carrots
Blanch the vegetables quickly in water with salt and vinegar.

Pork tenderloin with dried fruit

600 g Pork tenderloin
60 g Liquid roasted butter 98 % fat
40 g Liquid clarified butter 99,9 % fat
2 g Garlic
2 g Thyme
5 g Rosemary
20 g Roasted hazelnut pieces
10 g Chopped pistachio
5 g salt
Preparation time: 90 minutes
  • Sprinkle one side of the pork with a granola of dried fruit.
  • Lightly fry the meat in a pan with the liquid Clarified;Butter, take off heat, season with salt and put it in a vacuum bag with the liquid Roasted Butter, garlic and herbs.
  • Boil it in a thermostatic bath at 55 °C, for 60 minutes.
  • Cut the bag and empty it above a sieve.
  • Set the cooking liquid aside.

For the butter sauce
Mix the cooking fluid with lecithin and the liquid Roasted Butter.

Finishing

400 g Roast potatoes
Serve the meat with roast potatoes, sauce and the vegetables that you coat right before serving with the Liquid Clarified Butter.

Did you know ?

Vacuum cooking:
  • Thanks to this technique, the meat retains its juice so that it remains juicy and tasty and the main nutrients are preserved.
  • The use of liquid Roasted Butter as a finishing touch emphasises the taste and gives a caramelised, aromatic touch that penetrates into the meat, making it even more delicious


Corman'products of the recipe

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