For ➍700 g pork tenderloin
butter
salt & black pepper
Blackwell sauce
10 potatoes
1 cauliflower*
Season the tenderloin with salt and black pepper.
Preheat the oven to 160°C.
Heat a frying pan with a lump of butter in it. Once the butter is foaming, place the meat in the hot pan. Sear the meat to form a crust, so the juice of the meat does not escape. To avoid burning the butter, turn the heat to medium, or put in a lump of fresh butter. Make sure the meat gets get a golden brown on all sides.
Put meat in an ovenproof dish and cook further in the oven for 8 to 10 m at 160°C.**
Pour off excess drippings from the meat. Use the same skillet to prepare the sauce. The burnt leftovers will provide extra flavour.
Remove the meat from the oven. Put on an inverted plate, cover with foil and let meat rest 10 m.
Peel the potatoes and cut into large pieces. Cook them in the steam or boil them in lightly salted water (18 to 20 m).
Cut the cauliflower into florets, rinse the vegetables well and steam them until tender.
Cut the meat into 2.5 cm slices. On each plate, put a few cauliflower florets few and a few potatoes. Arrange a few slices of pork and spoon over some sauce.*Or use green beans. or replace with mustard braised Brussels sprouts.
**Or lower the heat. Cover the pan and cook further for 10-15 m.
