Lacquered The Duke of Berkshire pork tenderloin
Ingredients
For the pork tenderloin
1 large The Duke of Berkshire pork tenderloin
a few slices of dried Ganda ham
2 cloves of garlic
5 tablespoons of soy sauce
3 tablespoons of honey
1 tablespoon of herb mix consisting of ginger powder, cinnamon, paprika powder and cayenne pepper (equal parts)
rosemary
pepper and salt
1 tablespoon of cornstarch
1 tablespoon of white wine vinegar
1 glass of water
1 bottle of Leffe blond beer
brown stock
a few lumps of cold butter
For the pearl onions with mustard caviar
50 g of mustard seeds
2 tablespoons of sugar
2 tablespoons of rice vinegar
12 fresh pearl onions
6 coriander seeds
1 tablespoon of honey
1 tablespoon of red wine vinegar
1 dl of Leffe blond beer
1 bay leaf
a pinch of sea salt
Recipes
Cooking instructions for the tender loin
Crush the garlic and mix it with the soy sauce, herbs, honey, cornstarch, half the bottle of Leffe beer, the wine vinegar and the water. Season the tenderloin with salt and pepper and roll it through the marinade. Allow the tenderloin to rest for at least 2 hours in a cool place, occasionally again rolling it through the marinade. Sear the meat in a pan with butter and deglaze with water. Add the rosemary and continue to roast in the oven for 15 minutes at 180 °C. Then take off the lid and place under the grill for another 10 minutes while basting regularly.
Cooking instructions for the sauce
Deglaze the tenderloin residue in the pan with the rest of the Leffe beer, add some brown stock and allow to reduce. Mount with a few lumps of cold butter.
Cooking instructions for the mustard caviar
Peel the pearl onions, cut them in half and blanch them in plenty of water with coriander seeds, honey, red wine vinegar, Leffe beer and bay leaf. Boil the mustard seeds in plenty of water with the sugar, rice vinegar and a pinch of sea salt for 45 minutes, after which the mustard seeds will look like caviar. Break up the pearl onions into a few separate leaves and fill them with the mustard caviar.
Put a few of the mustard caviar leaves on to a plate and place a slice of pork tenderloin beside them. Mix the sauce again before serving to obtain a foamy texture. Garnish with some mustard powder and some rolled-up dried uncooked Ganda ham.