Pork Fillet in Herb Coating with (wasabi) Mashed Potatoes and Spring Vegetables

Pork fillet in a herb coating

1. Heat enough clarified butter with the herbs in a coated pan and sear the pork tenderloin on all sides for three minutes over high heat. Then season with salt and pepper. Place the fillet with the frying oil on a baking sheet with aluminum foil and cook in the preheated oven at 150 degrees top / bottom heat (no convection) on the middle shelf for 20 to 25 minutes, turning the fillet once.
2. Remove the meat and wrap it in aluminum foil and let it rest for ten minutes. Vegetables, mashed potatoes, confit tomatoes and / or a Bernaise-style sauce can be served with it.

Bernaise style sauce

1. Put the egg yolks with lemon juice, dried tarragon, mustard, a little salt, sugar and crème fraiche in a tall container and mix well with a hand blender. Now bring the butter to the boil (briefly), slowly pour it into the container and use the hand blender at the same time. Season to taste with salt and pepper.

Confit tomatoes

1. Leave the tomatoes on the panicle and wash and cut crosswise with a knife on the top near the panicle. Prepare the marinade by stirring the remaining ingredients together in a container. Put the tomatoes in a small ovenproof baking dish and spread the marinade over it. Place in the oven at 120 degrees for 60 minutes.

Wild herb salad with pine, pear and vinaigrette

1. Put the pine nuts in a pan and roast until golden brown over medium heat. Then put aside. Wash and clean the lettuce. Then spin dry in a salad spinner and set aside.
2. Peel the pears, remove the casing and cut into narrow strips. Then put the sugar in a pan and let it caramelize over low heat on the stove. Then quickly add the butter and pears. Simmer for seven to ten minutes, stirring occasionally.
3. Now put the remaining ingredients in a shaker at your own discretion and mix well. Possibly add a little more water. Then arrange everything together on a plate or bowl.