Pork Tenderloin with Duxelles in Sour Cream Batter with Carrot-Ginger Puree and Broccoli

Sour cream dough: Mix flour, butter, cream and vinegar to a smooth dough and refrigerate for 4 hours. Season pork tenderloin, sear all over in olive oil and set aside. Finely chop onion and mushrooms and sauté in olive oil until liquid evaporates, season. Roll out dough, place on top, spread cooled mushroom mixture, place fillet on top, brush edges with egg and roll up. Brush with egg and bake in preheated oven (210 °C). After 8 minutes reduce temperature to 170 °C and bake again for 7 – 10 minutes. The core temperature in the meat should be 63 – 66 °C. Let roll rest for 5 minutes. Puree: Chop onion, ginger root, carrots and sauté briefly in butter. Pour in vegetable stock, add potato and cook slowly until soft. Blend with a hand blender, stir in milk and season. Make a sauce level with the pork jus, put the carrot-ginger puree on it – cut the pork tenderloin, put it on the puree and decorate all around with steamed broccoli florets tossed in butter.

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