Fine dining PORK TENDERLOIN recipe | Michelin Star Cooking At Home

Heat vegetable oil in a pan to around 150 degrees Celsius.

Slice jerusalem artichokes very thin using a mandolin.

Fry the sliced artichokes in the hot oil until crispy, then season with salt.

Quarter the apples, remove the core, and place on a baking tray. Cover with sugar and bake in the oven at 220 degrees Celsius until a nice brown crust forms.

Peel additional jerusalem artichokes, place in tin foil with oil, salt, and pepper, and bake in the oven with the apples until soft.

Cook shallots in salted boiling water for 5 to 10 minutes, depending on their size.

Dice raw shallots, bacon, and artichokes into similar-sized pieces.

In a pan, cook the diced bacon until it colors, then add the diced artichokes, season with salt and pepper, and add the cooked shallots.

Deglaze the mixture with beer and cook for a few minutes until ready.

Remove the caramelized apples from the oven, blend until smooth, and season with salt and balsamic vinegar. Pass through a shinoa to finish the apple puree.

Prepare the pork tenderloin by trimming off the silver skin and seasoning with salt, pepper, and garlic powder.

Sear the pork tenderloin in a very hot pan with vegetable oil until a nice brown crust forms.

Depending on the size of the tenderloin, place it in the oven for additional cooking, checking with a meat thermometer for doneness.

Make the beer sauce by caramelizing sugar in the same pan, then deglazing with beer and reducing it down to a syrup. Add vegetable stock and adjust seasoning.

Caramelize shallots in a pan with vegetable oil and sugar until brown, then season with salt.

Cut the cooked pork tenderloin and let it rest for around 5 minutes before serving.

Burn the sides of the artichokes for added flavor before plating.

Equipment Needed

Spice Level: