Pork tenderloin, with a lemon crust, potimarron and a liquorice sauce

Hi! How are you? I’m gonna get straight to the point; this was a great day. Maybe even the best yet ( and I’ve had some good ones). Basically, I made some pan-roasted tenderloin, with a lemon-breadcrumb crust, some potimarron moons, lomo confetti and a liquorice and pork sauce. It was spectacular

So, I started by making my crust. I fried some breadcrumbs in some butter, added some parmigian, some garlic and some lemon zest. spread it on a baking sheet, and into the freezer. Next my sauce. I fried some pork in a beurre noisette, added some shallots, let sweat, then some garlic, a chicken stock that I made from yesterdays chicken carcass, half a crushed liquorice stick and boiled for an hour. I strained it and continued reducing until a syrup (which it never reached). When I was ready, I swirled in some butter. Next, I cut some pieces of lomo (a cured pork product) into squares, then sandwiched them with mascarpone. Then I cut some potimarron into moon shapes of 3 different sizes, and fried them. Now, the pork. I, strung it up, then fried on all sides in a lot of butter. I then transferred it to the oven and cooked for 15 minutes. Once cooked, I placed the frozen crumb on top and under the grill. Plate up time! This was awesome. The sauce was absolutely stunning, the tenderloin was perfectly cooked, I’ve found my main course (we’ve been planning a supper party, and I’ve got a started and pud, but not a main).

Well that was a success. I love that sauce! I think it would work so well with pigeon. Anyway, I have to watch two samurai fight to the death, bye!