Pork tenderloin with French cheese sauce and buttery potatoes

Preparation time: 1 hour. For 3 servings.

We start with preparing the buttery potatoes. We will fry them in clarified butter. For this purpose put the whole amount of butter in a casserole on the stove at medium temperature. When it starts to melt, stir lightly and periodically pull it off the stove so it doesn't burn. Once fully melted, reduce the heat. White milky particles start to separate on the surface — skim them with a spoon and set them aside in a separate vessel. When we have separated the particles from the butter, we strain it through cheesecloth and a sieve. In the clarified butter fry until golden the potatoes, which we have cut into slices and boiled until half-cooked beforehand.

Season the pork tenderloin with salt and black pepper and sear it in a hot pan with olive oil for 2–3 minutes on each side. When it takes on a golden tan, add butter de Paris (see the recipe for Grilled pork neck with butter de Paris and purée), the lightly crushed garlic and 2 sprigs of thyme. Baste the meat with the butter and leave it a few more minutes in the pan.

In a separate vessel heat the cream and put in the cheeses, cut into small cubes, having first removed the rind of the brie. Stir until they melt, and add the sprigs of rosemary and thyme. Reduce a further 2 minutes and remove from the heat. Serve the pork tenderloin, poured over with sauce and garnished with buttery potatoes.