John Myers
Contents
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Ingredients
Flesh:
- 600 g Pork tenderloin heads
- 3 Branches Rosemary
- Pepper salt
- 3 tbsp Olive oil
Truffle sauce:
- 50 g Onions or shallots
- 20 g Black truffle
- 150 ml White wine dry
- 300 ml Cream
- Pepper, salt, sugar
Carrots:
- 12 Baby carrots
- 15 g Butter
- 1 tbsp Sugar or honey
- 75 ml Orange juice
- Salt
Fusilli:
- 300 g Fusilli or pasta as desired, uncooked
Instructions
Flesh:
- Preheat the oven to 120 °. Remove the tendons from the fillet heads, season with salt and pepper. Heat 4 tablespoons of olive oil very strongly in a pan (just before smoking). Add the fillet heads and rosemary sprigs and brown the meat evenly all around for a short time but still strong. When it is well browned, place on the wire rack in the oven (slide the tray underneath to drain), put a thermometer in a piece in the middle (so that it is pink inside, set core temperature to 62 °) and place the rosemary sprigs on the meat lay. Then use the pan for the sauce. When the thermometer beeps when the temperature has been reached, open the oven door for a few minutes to let the heat escape, switch the temperature down to 50 °, close the door again and keep the meat a little warm if the other ingredients still need something.
Sauce:
- Peel the onions or shallots and cut into very fine cubes. Slice the truffle and roughly chop - except for a few leaves for decoration. Add 1 small tablespoon of oil to the pan in which the meat was seared and sauté the onions and truffles in it. Then deglaze with the white wine, simmer and reduce a little and then pour the cream on. Let everything simmer at medium temperature until the sauce thickens and has a nice, creamy consistency. Season to taste with pepper, salt and sugar. If it has thickened too much, add some water and stop simmering, just keep it warm.
Carrots:
- Peel the carrots and blanch them in boiling salted water for approx. 5 minutes. Take out and drain. Caramelize the butter and sugar (or honey) in a pan, deglaze with the orange juice and cook and glaze the carrots in it for another 5 minutes, swirling several times.
Fusilli:
- Cook the pasta from the package according to the instructions. You can find the recipe for self-made fusilli in my KB.
Annotation:
- That with the truffle sounds very expensive. The black winter truffle is available in well-stocked shops for "little money". Sure you can't compare it to the super expensive one, but it still gives the food a noble taste ........... and it worked for us.
