Pork Tenderloin with Sesame-Lemon Crust over Warm Cauliflower-Leek Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the pork tenderloin dry with paper towels and season it all over with 4 g salt and the black pepper.

3. 3

   In a small bowl, mix the white sesame seeds, lemon zest, and finely chopped garlic.

4. 4

   Brush the pork tenderloin with Dijon mustard all over, then press on the sesame-lemon mixture to create an even crust.

5. 5

   Heat 15 ml (1 tbsp) olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side, being careful not to burn the sesame seeds.

6. 6

   Transfer the skillet to the oven and roast the pork for 14 to 18 minutes at 200 °C / 400 °F, or until it reaches an internal temperature of 63 °C / 145 °F. Remove from the oven and let it rest for 8 minutes before slicing.

7. 7

   While the pork cooks, place the cauliflower in a pot with enough water to cover it. Cook over medium heat for 10 to 12 minutes, until very tender. Drain well.

8. 8

   In another saucepan, heat the remaining 15 ml (1 tbsp) olive oil with the butter over medium heat. Add the leek and cook for 5 to 6 minutes, stirring, until soft and fragrant.

9. 9

   Add the cooked cauliflower to the saucepan with the leek, pour in the chicken broth, and cook for 3 more minutes so the flavors combine.

10. 10

    Add the cooking cream, lemon juice, and the remaining 2 g salt. Blend until smooth and warm. Adjust seasoning if needed.

11. 11

    Slice the pork tenderloin into thick medallions. Spoon the warm cauliflower-leek cream onto each plate, top with the pork, and finish with chopped chives.