Pork Tenderloin with Buckwheat Crust, Leek and Cider Sauce, and Thyme-Roasted Squash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 1/2 tablespoons olive oil, half of the thyme, the sliced garlic, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.

2. 2

   While the squash roasts, toast the buckwheat groats in a dry skillet over medium heat for 3 to 4 minutes until nutty. Let them cool slightly, then crush them coarsely without turning them into flour.

3. 3

   Pat the pork tenderloin dry and season it with 1/2 teaspoon salt, black pepper, and the lemon zest. Spread the Dijon mustard over the outside and press the crushed buckwheat all over the surface to create an even crust.

4. 4

   Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the tenderloin for 1 to 2 minutes per side, taking care not to burn the crust. Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 12 to 15 minutes, or until juicy. Remove and rest for 8 minutes before slicing.

5. 5

   For the sauce, heat the remaining 1/2 tablespoon olive oil and the butter in a saucepan over medium heat. Add the shallot, leek, and grated garlic with a pinch of salt. Cook for 6 to 8 minutes, stirring, until the leek is very tender without browning too much.

6. 6

   Add the dry cider to the saucepan and let it reduce for 4 to 5 minutes. Stir in the chicken stock and cook for 5 more minutes. Add the heavy cream and the remaining thyme; simmer for 2 to 3 minutes until the sauce is light and silky. Taste and adjust with the remaining salt and pepper if needed.

7. 7

   Slice the pork tenderloin into thick medallions. Serve with the leek and cider sauce underneath or on the side, add the thyme-roasted squash, and finish with a little freshly ground black pepper if desired.