main · Cooking course

Serves 4

Main ingredients

• Pork tenderloin — 2 pcs, silverskin removed
• Onion — 80 g
• Dill — 5 g
• Prunes — 40 g
• Thyme — 5 g
• Honey — 10 g

Roasted potatoes

• Vegetable oil — 100 ml
• Potato — 400 g, peeled and cut not-too-small
• Butter — 60 g
• Thyme — 4 g

Gribiche sauce

• Demi-glace — 5 g
• Cream — 150 g
• Shallot — 15 g, finely chopped
• Vinegar (9%) — 15 g
• Egg — 3 pcs, hard-boiled and cooled
• Tarragon — 5 g, finely chopped
• Dill — 5 g, finely chopped
• Parsley — 5 g, finely chopped
• Chives — 5 g, finely chopped
• Cornichons — 15 g, finely chopped
• Capers — 17 g, finely chopped
• Honey — 5 g
• Salt
• White pepper

Instructions

1. Cut a pocket into the tenderloin. Lay it on a board, make a long cut along the side, not full length and not all the way through — opening a cavity. Inside that cavity make perpendicular cuts in its walls, also not all the way. Open the pocket out flat — like a Georgian khachapuri boat.
2. Salt and pepper the inside.
3. Heat a small pan, add butter and onion, sweat.
4. Add thyme, dill, stir; add honey, stir, take off the heat.
5. Stuff the pork with this onion mix, no higher than the middle — leave room.
6. Top the onion with whole prunes in a single layer.
7. Close the pocket and tie along its length with kitchen string. Use several separate knots, not one continuous piece. Don’t pull too tight.
8. Salt and pepper the outside.
9. Heat vegetable oil in a large pan until very hot (steak-level). Add a couple of thyme sprigs and drag them around the pan with a spatula.
10. Sear the tenderloin, turning thoroughly to set a deep crust on all sides — without taking it to done.
11. Move to a baking dish with the thyme; roast at 180 °C for about 30 min.

Potatoes

1. Pat the potatoes dry with paper towel.
2. Pour oil into a sauté pan and add the potatoes.
3. Sear lightly to a crust; meanwhile salt, pepper, add thyme, a little butter.
4. Move everything (fat and thyme included) to a baking dish.
5. Roast at 180 °C until done.

Gribiche

1. Take pork and potatoes out of the oven.

2. In a large bowl:

   • extract the yolks from the hard-boiled eggs, mash with a fork; keep the whites
   • vinegar
   • mustard

   Mix and whisk smooth.

3. Add honey; whisk.

4. Drizzle in oil while whisking.

5. Add:

   • salt, pepper
   • cream, whisking
   • shallot
   • chives
   • parsley
   • thyme
   • dill
   • cornichons
   • capers
   • tarragon (?)

6. Stir. You can finely chop a little of the reserved egg white and add.

7. Stir in demi-glace.

Serving

1. Lay the potatoes on paper towel to dry.
2. Remove the string from the pork; cut into thick slices.
3. On the plate make a streak of sauce; place pork slices on top; potato pieces alongside.

The pork can be cold — even better that way — but the potatoes should be warm or hot.