Pork Tenderloin with Shrimps in Tarragon Sauce

Break the crab tails out of the glass shells. Cut the scampi meat in half lengthwise and cut out the casings. Halve the chili peppers lengthwise, pit them and chop them into very fine cubes. Peel the garlic cloves and chop finely.

Heat the butter and 1 tbsp. oil in a large frying pan and brown the shrimp for 2 minutes, seasoning with cayenne pepper and salt. Remove the shrimp from the frying pan and keep warm between 2 deep plates.

Add remaining oil to frying pan. Season the pork tenderloin with salt and pepper and brown it in the hot fat over medium heat for 5-7 minutes.

Put the fillet on a fireproof plate and cook in the heated oven on the 2nd rack from the bottom at 200° Celsius(gas 3, convection oven 180° Celsius) for another 1500 cmin.

In the meantime, steam the garlic and chili peppers in the cooking fat at a moderate temperature. Add white wine, vermouth and veal stock. Cook the sauce at high temperature until it thickens. Then add the whipped cream and cook until creamy. Season the sauce with salt and a little bit of cayenne pepper. Pluck the tarragon leaves from the stalks, add them to the sauce with the shrimps and heat them briefly.

Cut the meat into thin slices and serve in a gratin dish with tarragon sauce and shrimps. Put freshly baked baguette on the table.

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