Set the sous vide cooker to 85 degrees. Peel the carrots, cut into pieces, vacuum seal in the bag with a little oil, salt and parsley. For 1 1/2 hours Cook in the sous vide, then remove. This can be done the day before so that the finished carrots only come into the water bath to warm up together with the pork tenderloin. If you don't have a sous vide cooker, you can cook the carrots in a pot and cook the pork fillet in the pan.
Now set the sous vide to 58 degrees, vacuum seal the pork tenderloin and place it in the sous vide together with the carrot bag for 2 hours.
Peel the onions and garlic, cut into cubes. Sweat in olive oil, deglaze with Modena balsamic vinegar, beef stock and tomato sauce. Season with salt and cayenne pepper, sage and baking cocoa. Reduce by half, purée finely with a hand blender in between.
Shortly before the pork fillet comes out of the sous vide, the spaghetti is boiled in salted water according to the package description. Cut the onion and zucchini into cubes, fry in olive oil. Drain the cooked spaghetti in a sieve, then add directly to the vegetables and remove from the heat.
Heat the pan, remove the pork fillet from the sous vide and briefly fry in olive oil on all sides. Add a piece of butter and take it off the heat, cut the rosemary into small pieces and toss in the pan. Season with salt and pepper. Take the meat out of the pan and let it rest briefly, then cut and serve. Take the carrots out of the sous vide and place them on the plate. On top of it some freshly grated Parmesan.