Curry tenderloin with celery mash
2 pork tenderloins
1-2 tablespoons curry
Salt and pepper
500 g celeriac
2-3 medium potatoes
½ cup quinoa (or amaranth, oatmeal, precooked wheat, round-shaped rice)
Salt and pepper
1 teaspoon dried shallots, savory and dill
½ teaspoon fenugreek
Butter and oil
100 g smoked bacon
Rinse and dry the tenderloin. Rub it well with curry, pepper and olive oil. Marinate for 2 hours in the refrigerator.
Wash the celeriac and potatoes, cut into medium sized pieces. Dip them in 1 liter of boiling salted water along with the quinoa. When the water resumes boiling, reduce heat and let the vegetables simmer quietly. In a few minutes, flavor the broth with the spices. When the vegetables are well cooked, pour off some of the broth (set it aside). Add some oil, a knob of butter and the smoked bacon (keep some for the presentation) extending cooking time with 1 minute. Then mix it all until smooth mash with a hand blender. If necessary, adjust the thickness of the mash with the reserved broth.
Heat a drizzle of olive oil in a frying pan. Brown the marinated fillets on all sides for about 10 minutes. Transfer into a ceramic baking dish. Salt them and pour 1 cup of hot water in the dish. Roast at 200°C for 30-40 minutes, turning the meat once halfway through cooking. Avoid pricking it with a fork or knife. Out of the oven, let rest, covering the dish with aluminum foil.
Just before the presentation, cut the porkloins into slices of 1-2 cm. Eventually, sauté them quickly in a little olive oil, thickening their cooking sauce with a few tablespoons of milk cream.
Serve the tenderloins hot, garnishing each plate with celery mash and 2 or 3 slices of filet mignon. Decorate to taste with some green sprigs and smoked bacon.