Taste Synesthesia: Pork Tenderloin with Purple Sweet Potato Purée and Coffee-Cherry Sauce - photo 1
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Taste Synesthesia: Pork Tenderloin with Purple Sweet Potato Purée and Coffee-Cherry Sauce

Main Dishes Dishes for Special Occasions Fusion cuisine 90 min Medium 15 wyświetleń ~44.66 PLN - (0)
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Description

This is not an ordinary dish; it is a culinary journey designed to awaken all the senses. 'Synesthesia of Flavors' combines surprising yet perfectly harmonizing elements. The delicate, juicy pork tenderloin, marinated in herbs and soy sauce, is the star here. It rests on a velvety, intensely purple sweet potato purée, whose natural sweetness provides the perfect backdrop for the rest of the composition. The whole is enveloped in a deep, dry coffee-cherry sauce with hints of bitter chocolate and balsamic vinegar, which adds mystery and elegance to the dish. Crunchy, salted pistachios break the texture, while fresh microgreens introduce an element of freshness. This dish is a tribute to modern European cuisine that is not afraid of experimentation. Perfect for a romantic dinner or a special occasion when you want to impress your guests with something more than just food – you want to gift them an experience.

Ingredients (17)

Servings:
2
  • Polędwiczka wieprzowa 400 g
  • Purple sweet potato 2 szt.
  • Frozen cherries (pitted) 150 g
  • Espresso coffee 50 g
  • Dry red wine 100 ml
  • Dark chocolate (min. 70%) 10 g
  • Masło 82% 20 g
  • 30% cream 45 ml
  • Extra virgin olive oil 0.2 łyżek
  • Light soy sauce 15 ml
  • Balsamic vinegar 15 ml
  • Liquid honey 7 g
  • Fresh thyme 0.0 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 4 szczypty
  • ✨ Opcjonalne
  • Shelled, salted pistachios 15 g
  • Microgreens (e.g. arugula, pea) 5 g
💰 Szacowany koszt dania: ~44.66 PLN (22.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the Tenderloin

1

Start by preparing the meat. Take the tenderloin out of the fridge about 30 minutes before frying, so it reaches room temperature. With a sharp knife, remove the white membrane (fascia) that covers the meat. It becomes tough and rubbery after frying. Slide the tip of the knife under the membrane and run it flat along the muscle, gently cutting it away from the meat. Pat the tenderloin dry with paper towels - this is key to achieving a crispy crust while frying.

Ingredients: Polędwiczka wieprzowa
Use a long, sharp, and thin knife (known as a trimmer), which will make it much easier to remove the membrane. Do this carefully to avoid cutting off too much meat. Thorough drying is absolutely crucial for proper searing.
2

Prepare the marinade. In a small bowl, combine 1 tablespoon of olive oil, soy sauce, honey, and the leaves stripped from two sprigs of thyme. Mix thoroughly with a fork until the honey completely dissolves into the liquids, creating a uniform emulsion. Rub the prepared marinade all over the surface of the tenderloin. Let the meat rest for at least 20-30 minutes at room temperature.

Ingredients: Extra virgin olive oil, Light soy sauce, Liquid honey, Fresh thyme
Do not marinate the tenderloin too long in soy sauce (over 2 hours), as the salt can start to 'draw out' moisture from the meat, making it dry. Marinating at room temperature speeds up the process.

Purple Sweet Potato Purée

3

While the meat is marinating, prepare the purée. Thoroughly wash and peel the sweet potatoes using a vegetable peeler. Cut them into even cubes about 2-3 cm on each side. Even pieces will ensure that they all cook at the same time. Transfer the sweet potatoes to a medium pot, cover them completely with cold water, and add a generous pinch of salt. Bring to a boil, then reduce the heat and cook covered for 15-20 minutes, until the sweet potatoes are very soft. You can check this by inserting a fork into a piece - it should go in with no resistance.

Ingredients: Purple sweet potato, Salt
Use a pot with a capacity of about 2-3 liters. Cooking in salted water gives the vegetables flavor from the very beginning. Do not overcook the sweet potatoes, as they will absorb too much water and the purée will be runny.
4

Drain the cooked sweet potatoes in a colander and let them sit for 2-3 minutes to steam off well. This is an important step to ensure the purée is not watery. Transfer the hot sweet potatoes back to a dry pot or bowl. Add 15g of butter (about one tablespoon), 30% cream, a pinch of salt, and freshly ground pepper. Blend everything into a perfectly smooth mixture using an immersion blender. If the purée is too thick, add a little more cream. Taste and season with salt and pepper if needed.

Ingredients: Masło 82%, 30% cream, Salt, Pieprz czarny świeżo mielony
A hand blender will give the smoothest result. Alternatively, you can use a potato ricer, but the purée will have a slightly chunky texture. Keep the purée warm under cover until serving.

Coffee-Cherry Sauce

5

In a small saucepan over medium heat, place the frozen cherries, pour in the red wine, espresso, and balsamic vinegar. Bring to a boil, then reduce the heat and simmer uncovered for about 10-15 minutes. The liquid should reduce by half and thicken slightly. The cherries should partially break down, creating a thick sauce base.

Ingredients: Frozen cherries (pitted), Dry red wine, Espresso coffee, Balsamic vinegar
Use a heavy-bottomed saucepan to prevent the sauce from burning. Don't rush the reduction - slow cooking over low heat will allow the flavors to concentrate. You'll smell an intense, fruity-wine aroma in the kitchen.
6

When the sauce has reduced, remove the saucepan from the heat. Add the broken dark chocolate and the remaining 5g of butter (a small teaspoon). Stir vigorously with a whisk until the chocolate and butter are completely melted and combined with the sauce. The sauce will become shiny, thick, and velvety. Taste and season with a pinch of salt and pepper to balance the flavors. Keep warm.

Ingredients: Dark chocolate (min. 70%), Masło 82%, Salt, Pieprz czarny świeżo mielony
Adding butter and chocolate at the very end, away from the heat source, is called 'mounting'. This makes the sauce smooth and prevents it from separating. A whisk is the best tool for this.

Frying the Tenderloin

7

In a large skillet (preferably stainless steel or cast iron), heat the remaining tablespoon of oil over medium-high heat. The skillet must be well heated – a drop of water should sizzle and evaporate immediately. Sprinkle the tenderloin with salt and pepper just before placing it in the skillet. Sear the meat for 2-3 minutes on each of the four sides until it is beautifully browned and caramelized. Turn it using tongs, not a fork, to avoid piercing the meat and letting the juices escape.

Ingredients: Polędwiczka wieprzowa, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a pan with a diameter of 26-28 cm that retains heat well. Do not move the meat for the first 2 minutes of frying on each side to give it a chance to form a delicious crust. If you hear the characteristic sizzling - that's a good sign!
8

After browning the meat on all sides, reduce the heat to the minimum, cover the pan with a lid, and simmer the tenderloin for another 8-10 minutes, turning it halfway through. The time depends on the thickness of the meat. After this time, remove the pan from the heat and transfer the tenderloin to a cutting board. Let it rest for 5-7 minutes before slicing. This is an absolutely crucial step that allows the juices to evenly distribute throughout the piece of meat, ensuring its juiciness.

If you have a kitchen thermometer, the ideal internal temperature for a slightly pink tenderloin is 63-65°C. Don't skip the resting stage for the meat! If you cut it right away, all the valuable juices will run out onto the board.

Serving the Dish

9

It's time to assemble the dish. On two large, flat plates, spread a portion of hot purple sweet potato purée with a large spoon, creating an artistic 'splot' or teardrop. Slice the rested tenderloin into pieces about 1.5-2 cm thick. Arrange a few slices on the purée, slightly fanning them out. Drizzle the meat and the plate generously with coffee-cherry sauce. Sprinkle everything with coarsely chopped pistachios. Finally, garnish with fresh microgreens. Serve immediately.

Ingredients: Shelled, salted pistachios, Microgreens (e.g. arugula, pea)
Use warm plates to keep the dish at temperature longer. You can spread the purée using the back of a spoon, making a circular motion from the center outwards. You can lightly toast the pistachios in a dry pan to enhance their aroma.

Fun Fact

💡

The combination of coffee and/or chocolate with red fruits and meat is not accidental. The dark, roasted notes of coffee and chocolate contain aromatic compounds that perfectly enhance and complement the fruity acidity of cherries and the rich, 'meaty' umami flavor of pork, creating an incredibly complex and satisfying flavor profile.

Best for

Romantyczna kolacja Uroczysty obiad Kolacja z przyjaciółmi Sylwester

Tips

🍽️ Serving

Serve the dish on large, preferably white or dark gray plates, which will highlight the intense colors of the food. The same dry red wine used in the sauce pairs well with the dish. Pay attention to aesthetics – every element on the plate should be visible. Don't overdo it with the sauce; it's better to serve the rest in a small sauce boat on the side.

🥡 Storage

If there are leftovers, store each item separately in airtight containers in the fridge for up to 2 days. Reheat the purée and sauce in a saucepan over low heat, possibly adding a bit of milk (to the purée) or water (to the sauce). It's best to reheat the meat briefly in a pan with a little butter or in an oven preheated to 150°C (covered with foil) to avoid drying it out.

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