Pork Tenderloin with Green Apple, Tarragon and Leek Sauce over Rustic White Bean Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Season the pork tenderloin all over with 4 g salt and 2 g black pepper.

3. 3

   Heat 1 1/2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side until well browned.

4. 4

   Transfer the skillet to the oven and roast the pork tenderloin for 12-15 minutes at 220 °C / 425 °F, or until it reaches an internal temperature of 63 °C / 145 °F. Remove and let it rest for 8 minutes before slicing.

5. 5

   While the pork cooks, make the mash. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the chopped garlic and cook for 30 seconds without browning.

6. 6

   Add the cooked white beans, 120 ml chicken stock, the water, 2 g salt, and a pinch of black pepper. Cook for 4-5 minutes, stirring occasionally.

7. 7

   Mash the beans with a masher or fork until rustic in texture. Stir in the lemon zest and 1 teaspoon lemon juice. Keep warm over very low heat.

8. 8

   For the sauce, place the same skillet used for the pork over medium heat and add the remaining 1/2 tablespoon olive oil. Add the leek and cook for 4 minutes, stirring, until tender.

9. 9

   Add the green apple and the rest of the chopped garlic. Cook 2 minutes more so the apple begins to soften.

10. 10

    Pour in the dry white wine and scrape the bottom of the skillet to release the browned bits. Let it reduce for 2 minutes.

11. 11

    Add the remaining 120 ml chicken stock, fresh tarragon, Dijon mustard, 2 g salt, the remaining black pepper, and the rest of the lemon juice. Cook for 4-5 minutes until the sauce is lightly thickened and the apple is tender but not falling apart.

12. 12

    Slice the pork tenderloin into thick medallions. Serve a base of rustic white bean mash, arrange the pork on top, and finish with the green apple, leek, and tarragon sauce.