Pork Tenderloin with Beetroot Risotto and Cauliflower Au Gratin

Preheat the oven to 220 °C top/bottom heat or 190 °C hot air.

Season the beets with a little olive oil, salt and pepper and wrap them in aluminum foil.

Wash the cauliflower, divide into rough pieces and remove the stalk. Cut the cauliflower roses into slices about 1 cm thick, place on a baking sheet and season with olive oil, salt and pepper. Braise the beet and cauliflower in a preheated oven for 20-30 minutes until tender, depending on their size.

In the meantime, remove unwanted tendons from the meat and let it come to room temperature a bit.

Heat a large frying pan, add the spices whole, sear the meat in it over medium heat for about 2-3 minutes on each side in a little olive oil. Add the butter, season the fillet all over with salt and pepper, and set the pan aside.

When the vegetables are done, remove from the oven and let cool slightly.

Turn the oven down to 100°C. Place the pan with the meat and spices in the oven at reduced heat and finish cooking – ideally using a roast thermometer – to just under 60°C core temperature. In between, baste with the butter.

Meanwhile, for the risotto, finely dice the onions. Heat a medium saucepan, sauté the onion cubes and the rice in it with a little olive oil until colorless. Deglaze with the white wine and wait until the liquid has boiled away. Then cover with soup and bring to a boil over medium heat. Stirring occasionally

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