Butter-Poached Pork Tenderloin with Pea Puree

How to prepare butter-poached pork tenderloin with pea puree

1. Clean the tenderloin of silverskin and fat. Season all over with salt and black pepper. Place in a roasting bag (with the tip folded underneath to have a somewhat even thickness). Add the cubed butter and thyme sprig. Close the bag, removing as much air as possible.
2. Fill a pot that can fit the tenderloin with plenty of water. Bring to a boil. Turn the heat to low, barely simmering, then submerge the bag with the tenderloin. Cook like this, over the lowest heat, for 5 minutes.
3. Turn off the heat, put the lid on the pot and leave the tenderloin for another 25 minutes, to cook slowly in the hot water.
   * when the tenderloin is done, take it out and leave it in the bag until you need it; it can be kept longer this way, but in the refrigerator
   
4. While the tenderloin cooks, prepare the puree. Sauté the diced onion in hot oil just until slightly softened.
5. Add the potato cut into smaller cubes (so it cooks quickly), peas, salt and 500ml water. Bring to a boil and simmer with the lid on until the potato and peas are cooked.
6. Drain the water from the peas into a container with a spout. From what remains in the pot, take out 5 tablespoons of peas (you'll also get some onion, that's ok, but avoid the potatoes) and set aside.
   Put the rest in a blender and blend until you get a puree. Add the mint, black pepper, parmesan and a little of the pea cooking water and continue blending. Gradually add more pea water until you get a good puree texture (fluffy but not too soft). Blend at maximum to make the puree as smooth as possible. Adjust salt.
   
8. Cut the sweet potato into small cubes and steam (I steamed it in the Thermomix, 8 minutes at 100°C in the steaming basket).
   
9. In a large frying pan add the reserved cooked peas and the steamed potato cubes. Season with salt and black pepper. Heat the pan while stirring the vegetables. Add the butter when the pan is hot and the chopped herbs. Sauté briefly, just until the butter melts and coats the vegetables.
10. Remove the tenderloin from the bag (discard the liquid from the bag). Heat a non-stick pan well. Place the tenderloin in it without any additional fat and brown nicely on all sides.
11. Place it on a cutting board. Let it rest for 2-3 minutes, then slice into 8 pieces.
12. Place puree on the plate. Place 2 tenderloin slices on top and scatter the sautéed vegetables around. Sprinkle a little coarse sea salt on the tenderloin. Serve warm.
    

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