Pork Tenderloin with Pea Puree and Potato Rosettes

How to prepare pork tenderloin with pea puree and potato rosettes

1. Remove the pork tenderloin from the refrigerator 1 hour before cooking. Sprinkle salt and ground black pepper on the work surface. Roll the tenderloin through the seasoning. Let it rest until the other components are ready.
2. For the pea puree: sauté the chopped onion in oil until very soft. Add the peas, potato cut into small cubes and chicken stock. Season with salt and black pepper and cook covered until the potato is well done (check that the peas are cooked too).
3. Strain the peas and reserve the stock. Blend with a blender or immersion blender, adding the mint leaves. While blending, gradually add the stock until the puree reaches the desired consistency (a soft and fluffy puree; I used all the stock).
4. Pass the pea puree through a fine sieve to make it smooth. Add the parmesan and stir until melted. Keep the puree warm (but it can be reheated if it gets too cold).
5. For the potato rosettes: peel the potatoes. Cover with salted water and boil until a fork pierces them easily. Drain and pass through a potato ricer. Regardless of what tool you use for mashing, the puree must be very smooth, without large chunks, to pipe nicely. Add the milk, butter and parmesan and stir with a fork until melted. Season the mash with salt and pepper to taste.
6. Beat the egg and add to the potatoes. Mix well.
8. Put the potato puree in a pastry bag (with a simple 1.5 cm tip like I used or another tip if you want patterns). Pipe the puree onto a baking tray lined with parchment paper in little mounds. Brush the rosettes with a little oil.
9. Bake the potato rosettes at 200°C for 30 minutes.
10. Remove the rosettes from the oven and brush with paprika mixed with oil.
11. The pork tenderloin (tuck the thin end underneath to have even thickness) is fried in a large pan with well-heated oil. Fry for 2 minutes on each side and another 30 seconds on the lateral sides. Then transfer the tenderloin to an oven-safe pan and roast for 10 minutes at 220°C.
12. Remove the tenderloin onto aluminum foil, cover and let rest for 10 minutes, after which it can be sliced.
14. On plates, place pea puree, alongside it slices of tenderloin (sprinkled with a little coarse salt and black pepper), and add 2 potato rosettes on the side.

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