Pork Tenderloin with Mustard Crust

Parry the pork tenderloin, freeing it from tendons and fat. Season with salt and pepper on all sides. Place in a glass bowl and cook for 15 minutes on steam level 1.

Meanwhile, prepare the mustard crust. Beat the egg whites with a pinch of salt until stiff. Cut the crust off the toast and dice the remaining bread. Finely chop the parsley and tarragon. Lift the bread cubes, herbs, and 2 tbsp coarse mustard under the stiff egg whites.

For the sauce, bring the beer, honey, dried marjoram, and veal stock in a saucepan to a boil. Reduce to half over medium heat.

Peel the potatoes for the puree. Halve the larger tubers. Cook potatoes in plenty of salted water for 20 minutes. Drain and leave to evaporate in a pan.

Take the pork tenderloin from the microwave and distribute the mustard crust on it. Bake for 10 minutes at grill function 1.

Warm the milk and season with grated nutmeg.

Press the warm potatoes twice through a potato press. Alternatively, use a potato masher.

Wash lemon and grate zest finely. Add lemon zest, hot milk, and butter to the potatoes. Season with salt and keep warm.

Stir the starch with a dash of water and stir in the sauce. Mix with a hand blender. Season with salt and possibly a little more honey.

Peel garlic and cut into thin slices. Heat oil in a wide pan and fry garlic in it for a short time. It should not turn brown, otherwise it will taste slightly bitter. Add leaf spinach to the pan and sauté until it collapses. Season with salt and pepper.

Now that everything is done, what belongs on the plate? Place the fluffy potato puree at the top left. To the right, place the leaf spinach. Place the tender pink filet at the lower half of the plate cut into thick slices and framed by a little sauce. Keep remaining sauce in a gravy boat on the table.