Pork Tenderloin with Black Garlic Herb Crust, Roasted Carrot Cumin Sauce, and Creamy Buckwheat

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots and half of the onion on a tray, toss with 1 tablespoon olive oil, 1/2 teaspoon cumin, a pinch of salt, and pepper, then roast for 25 minutes until tender and lightly caramelized.

2. 2

   While the vegetables roast, make the crust by mixing the mashed black garlic, breadcrumbs, parsley, Dijon mustard, and 1 tablespoon olive oil in a bowl until a thick paste forms.

3. 3

   Season the pork tenderloin with the remaining salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the tenderloin for 2 minutes per side until browned.

4. 4

   Transfer the pork to a baking tray or dish. Spread the black garlic crust over the top, pressing gently. Roast at 200 °C / 400 °F for 14 to 18 minutes, or until the center is still juicy. Let it rest for 8 minutes before slicing.

5. 5

   For the creamy buckwheat, melt the butter in a saucepan over medium heat. Add the remaining onion and cook for 4 minutes until softened. Stir in the buckwheat and 300 ml chicken broth, bring to a boil, reduce the heat, and cook for 12 to 15 minutes, stirring occasionally, until tender.

6. 6

   Add the heavy cream to the buckwheat, stir well, and adjust salt if needed. Keep warm over very low heat.

7. 7

   Remove the roasted carrots from the oven and transfer them to a blender with the remaining 200 ml chicken broth, the rest of the cumin, and the white wine vinegar. Blend until smooth and silky. Strain if you want an extra refined texture.

8. 8

   Slice the tenderloin into thick medallions. Serve over a base of creamy buckwheat, spoon over the roasted carrot sauce, and place the crusted pork on top or alongside. Finish with a few drops of the remaining olive oil if desired.