Pork tenderloin with purslane puree and creamy sauce

How Maurice does it

1. 1

   Season the pork tenderloin with black pepper and salt.

2. 2

   Heat the Liquid Gold in a pan over high heat and sear the pork tenderloin on all sides until browned.

3. 3

   Add a knob of butter and fresh thyme to the pan and baste the meat. Turn occasionally until cooked to your liking.

4. 4

   Remove the pork tenderloin from the pan, wrap it in aluminum foil and let it rest.

5. 5

   Meanwhile, cook the cut potatoes in salted water until tender.

6. 6

   Add the finely chopped shallot to the same pan and sauté until soft.

7. 7

   Pour in the red wine and sherry, scrape up the browned bits and let it reduce slightly.

8. 8

   Add a knob of butter and pour in the cream. Stir in the mustard and simmer until the sauce thickens.

9. 9

   Drain the potatoes and mash them finely with a potato masher. Add a splash of cream if needed.

10. 10

    Fold the chopped purslane through the puree and season with salt.

11. 11

    Slice the rested pork tenderloin.

12. 12

    Before serving, spoon the purslane puree onto plates, place the pork tenderloin slices on top and drizzle the creamy sauce over.