Pork Tenderloin with beer grand veneur sauce

For the sauce, washed carrots, carrots, peeled and cut into slices.

Peel the onions and shallots and chop coarsely.

Heat oil in a pan and sauté the chopped prepared with carrots and the bouquet garni.

Cook very soft focus for about 10 minutes.

With a slotted spoon, remove the vegetables from the Pan, then pour into a deep saucepan with half of the butter often.

Sprinkle with the flour, mix and wet gradually with the white wine and vinegar: mix the sauce with a whisk so it doesn't form lumps; then pour the broth, continuing to stir.

Simmer very gently and focus without the lid for about an hour, stirring occasionally.

10 minutes before end of cooking add the peppercorns and stir.

When cooked, pass through a sieve the sauce prepared with the help of a spoon.

Stir remaining butter, then the chilli and stir carefully.

Lay the Pork fillet in a baking dish and let it marinate for at least 12 hours in the beer with the sprig of thyme, chopped, shallots and peppercorns.

He spent the 12 hours drain the meat from marinade (retaining the marinade) and dry, DAB dry with paper towels.

Fry the meat in a pan, add salt and pepper and sprinkle with a tablespoon of honey until it is caramelized.

Remove from the Pan and continue cooking in the oven already warm to 180ø for 10 minutes.

When cooked, remove the meat from the Pan; place the baking pan on the stove and deglaze the cooking with 1.5 dl of marinade, previously filtered.

Add a glass of Grand Veneur sauce and let it reduce.

Add the crushed peppercorns coarsely.

Clean the celeriac, wash and cut into chunks; dry and Brown in skillet 10 g butter, salt and pepper.

Sprinkle with the toasted almonds in a pan.

In a saucepan, melt remaining butter.

Let cool.

Carefully wash the potatoes, boil unpeeled in boiling salted water, drain, let cool and peel them.

Soon after, put them in with the potato masher, add salt and mix the dough obtained; with slightly damp hands picked up two spoonfuls of dough and knock it giving it the form of small pears.

Continue in this manner until you have used all the batter.

Dip the croquettes first in melted butter, then into chopped almonds so they are fully covered from the grain.

FRY in hot oil for a few minutes until they are golden.

When cooked, drain and let stand for a few minutes on sheets of absorbent paper towel to remove excess oil.

Emulate the petiole of pears with cloves.

Serve the pork with the sauce, accompanying with the outlines prepared, hot and crisp right away.