Pork Tenderloin with Sour Cherry Sauce and Crispy Potatoes

Instructions

1. 1

   Boil the potatoes

   Preheat the oven to 220 °C. Wash the potatoes and cut them into pieces about 4 cm across. Put them in a pot, cover with 2 l of water, add 3 g of salt, and boil for 12–15 minutes, until a knife slides into them easily. Drain.

   
2. 2

   Roast the potatoes until crispy

   Spread the potatoes on a baking sheet and gently press each piece with a wooden spoon so the surface cracks. Drizzle with 20 ml of olive oil, season with 2 g of salt and 0.5 g of black pepper. Roast for 25–30 minutes until golden, turning them after about 15 minutes.

   
3. 3

   Sear and finish the tenderloin

   Trim away the silverskin and cut the tenderloin into 8 medallions about 3 cm thick. Season with 2 g of salt and the remaining black pepper. Heat 5 ml of olive oil in a large pan and sear the medallions over medium-high heat for about 2 minutes on each side. Reduce the heat, cover, and cook for another 4–7 minutes, until the center of the thickest piece reaches 63 °C. Transfer the meat to a plate and let it rest for 5 minutes.

   
4. 4

   Make the sour cherry sauce

   Add the finely chopped shallot to the same pan and cook for 2 minutes. Pour in the red wine and cook for 2–3 minutes, until reduced by about half. Add the stock, cherries, honey, balsamic vinegar, and thyme leaves. Cook, stirring occasionally, for 6–8 minutes, until the cherries soften and the sauce thickens slightly. Remove from the heat, stir in the butter, and add 1 g of salt.

   
5. 5

   Finish the salad and serve

   Toss the salad greens with the cucumber, cut into thin half-moons, the apple cider vinegar, the remaining 5 ml of olive oil, and 1 g of salt. Divide the potatoes and tenderloin among plates, spoon over the sour cherry sauce, and serve with the salad.