Instructions

Follow the steps and taste along the way.

1. Cook the vegetables

   Cut the celeriac and potatoes into roughly 2 cm cubes. Put them in a pot, cover with 1.5 l of water and cook for 18–20 minutes, until easily pierced with a fork. Drain.

   

2. Sear the pork tenderloin

   Pat the tenderloin dry and cut it into 8 medallions, about 3 cm thick. Season with 2 g of salt and 1 g of black pepper. Heat the oil in a large pan. Sear the medallions over medium-high to high heat for about 2 minutes on each side, until a brown crust forms. Then reduce the heat and cook for another 2–4 minutes; after resting, the temperature in the thickest piece should be at least 63 °C. Transfer the meat to a plate and let it rest for 5 minutes.

   

3. Make the purée

   While the meat rests, warm the milk with the butter; do not let it boil. Mash the drained celeriac and potatoes, gradually stirring in the warm milk and butter. Season with 2 g of salt and the remaining 0.5 g of black pepper. The purée should be smooth, but not runny.

   

4. Cook the sour cherry sauce

   Remove any burnt bits from the pan used for the meat, leaving the pan juices. Add the finely chopped shallot and cook for 2 minutes, until softened and translucent. Pour in the wine and add the sour cherries, sugar and thyme. Cook for 3 minutes, then pour in the stock and cook for another 6–8 minutes, until the sauce has thickened slightly and the cherries have softened. Stir in the mustard, apple cider vinegar and remaining 2 g of salt. Taste: the sauce should be fruity, slightly tart and well balanced with salt.

   

5. Plate and serve

   Pour any juices from the plate with the pork into the sauce. Remove the thyme sprigs. Divide the purée among the plates, add two medallions to each and spoon over the sour cherry sauce. Serve immediately while the purée and meat are warm.