Pork Tenderloin with Buckwheat, Roasted Carrots, and Mustard Cream Sauce

Instructions

1. 1

   Roast the carrots and onion

   Preheat the oven to 210 °C. Peel the carrots and cut them into sticks; cut the onion into thick wedges. Toss them with 15 ml oil, 3 g salt, and 0.3 g pepper. Spread them on a baking sheet and roast for 25–30 minutes, turning the vegetables after 15 minutes. They are done when tender in the middle and golden brown in spots around the edges.

   
2. 2

   Cook the buckwheat

   Toast the buckwheat groats in a dry saucepan for 2 minutes, until fragrant. Pour in 480 ml vegetable broth, add the remaining 2 g salt, and bring to a boil. Cover and simmer over low heat for 12–15 minutes, until the liquid has been absorbed. Remove from the heat, leave covered for 5 minutes, then fluff the groats with a fork.

   
3. 3

   Sear and finish cooking the tenderloin

   Pat the tenderloin dry, season it with 3 g salt and the remaining 0.7 g pepper. Heat the remaining 15 ml oil in an ovenproof skillet. Sear the meat on all sides, about 6–8 minutes in total, until browned. Transfer the skillet to the oven and roast for 10–14 minutes, depending on the thickness of the meat, until a thermometer inserted into the thickest part reads 63 °C. Remove the meat and let it rest for 5 minutes.

   
4. 4

   Finish the mustard sauce

   Return the skillet used for the meat to the stovetop over low heat. Pour in the remaining 120 ml broth and use a wooden spoon to loosen the browned bits from the bottom; let simmer for 2 minutes. Stir in the cream and mustard and simmer gently for 3–4 minutes, until the sauce thickens slightly. Remove from the heat and stir in the lemon juice.

   
5. 5

   Slice and serve

   Cut the rested tenderloin into slices about 2 cm thick. Divide the buckwheat and roasted vegetables among plates, add the meat, and spoon the sauce over it. Chop the parsley and sprinkle it over the servings.