Pork Tenderloin with White Grape, Tarragon and Leek Sauce over Golden Parsnip Purée

Instructions

1. 1

   Preheat the oven to 210 °C / 410 °F. Place the parsnips on a sheet pan, toss them with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 to 30 minutes, until golden and very tender.

2. 2

   While the parsnips roast, pat the pork tenderloin dry and season it all over with 3 g (1/2 tsp) salt and the remaining black pepper.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork tenderloin for 2 to 3 minutes per side until nicely browned.

4. 4

   Transfer the skillet to the oven and cook the pork tenderloin for 12 to 15 minutes at 210 °C / 410 °F, or until juicy and just cooked through. Move it to a cutting board and let it rest for 8 minutes.

5. 5

   In the same skillet over medium heat, add 20 g (1 1/2 tbsp) butter. Add the leek and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

6. 6

   Add the white grapes and sauté for 2 minutes so they begin releasing their juices. Pour in the dry white wine and scrape up the browned bits from the pan. Cook for 3 minutes to reduce slightly.

7. 7

   Add the chicken broth and Dijon mustard. Cook for 4 to 5 minutes over medium heat until the sauce lightly thickens. Add the fresh tarragon, lemon zest, lemon juice, and the remaining 20 g (1 1/2 tbsp) butter. Stir until glossy and adjust with the remaining 2 g (1/4 tsp) salt if needed.

8. 8

   Transfer the roasted parsnips to a food processor or tall container. Add the warm milk and blend until smooth. If desired, adjust with extra salt and black pepper.

9. 9

   Slice the pork tenderloin into thick medallions. Serve a base of golden parsnip purée, top with the pork, and spoon over the white grape, leek, and tarragon sauce.

10. 10

    Finish with an extra twist of black pepper if desired and serve hot.