Pork tenderloin with potato purée, smoked bones sauce and pickled shallots
We are very happy to announce that another of our great chef friends agreed to share his recipe on our blog. And more than happy to say that this recipe is indeed legendary: David Sasek prepared for us his amazing pork tenderloin. Well, if u’ve ever tasted it at his restaurant, you know what I’m talking about. This meat is SO JUICY! David simplified the recipe a little bit for home cooks and you can now try cooking it at home. Or you can taste it at Coda restaurant in Aria hotel, Prague. Thanks a lot, man!
For 4 portions
4 pcs cleaned pork tenderloin (about 250g each)
salt and pepper
a pot (2l) filled to half with salted vegetable stock and few twigs of fresh thyme
500g potatoes with skin
Smoked bones sauce
0,8kg pork ribs
0,2kg smoked pork ribs
50g peeled shallots
salt, pepper, caraway seeds
2 cloves of garlic
500g peeled and sliced shallots
400ml red wine vinegar
1 tsp whole black pepper
1 tsp whole allspice
3 bay leaves
Dry the meat and season with salt and pepper (freshly ground). Sear it in a hot pan from all sides, to have a great golden colour all around.
Take the meat off the pan and put it into a prepared pot with hot stock that has about 80-85 °C (the cooker should be turned on the lowest degree possible). The liquid shouldn’t be boiling (bubbling). After 13-14 minutes, take out the meat, let it drain and cut into 3 cm thick slices. Serve immediately. If you want to prepare the meat sous vide, the ideal temperature would be 56 °C for 3 hours.
Cook the potatoes in salted water until soft and strain. Peel immediately and pass them through a fine sieve.
Start to heat up the cream while you’re cooking the potatoes, so that it’s hot and ready, once the potatoes are passed through a sieve.
Add the butter to the potatoes and work it with a silicone spatula until you reach a smooth consistency. Whip in the cream little by little, until it’s fine and fluffy. Taste and season to taste (when you’re making a purée, cook the potatoes with skin on, the final purée won’t be that watery).
Divide the ribs into small pieces, season with salt and pepper, add whole caraway seeds and rub with crushed garlic. Put them into small baking tray or pot, so that the bones touch one another. Add some water (to one third) and roast in a preheated oven at 160°C for 90 minutes. During the process, don’t forget to glaze the bones with the liquid. Pass through a sieve at the end and if needed, adjust the seasoning.
Mix the water, sugar and seasoning in a pot (2 l), bring to boil and let it simmer for about 2 or 3 minutes. Put in the shallots, stir and let it reach the boiling point for a few seconds. Take it off the stove and let it cool down (altogether). Store in fridge in a glass jar, it lasts for several months. Serve cold as a part of a hot dish or in a salad.
And one more tip at the end: if you like pancetta, and I would guess that you do, you can add some crunchy seared bits at the end. NOM!