Pork Tenderloin with Mashed Potatoes on Mustard Sauce and Carrots

For the pork tenderloin, wash, boil and peel the potatoes while they are still warm, then pass them through the potato ricer.

In the meantime, wash the pork tenderloin, parcel, salt , pepper and fry in canola oil all around. Wrap tightly in aluminum foil and place in a preheated oven at 100 degrees.

Rub the pan and fry the diced shallots and the carrot slices in the pan with a little butter, deglaze with some vegetable stock.

Put the carrots in a small bowl and add to the meat in the oven. Add the potato flour to the pan and let it sweat in, not too brown.

Add the mustard and deglaze with the vegetable soup. The mustard sauce should be quite thick. Taste, season if necessary and add turmeric for color.

Mix the mashed potatoes with warm milk, cream and butter, season with salt, pepper and nutmeg and fold in the chive rolls.

Cut the tenderloin into slices and arrange the whole thing decoratively.

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