Pork tenderloins with a chocolate flavor? Trust us – this will be a fantastic culinary adventure!
Ingredients
Tenderloins in Marinade
- Pork tenderloin, 2 pieces
- Shallots, 4 pieces
- Cinnamon, 1 teaspoon
- Garlic clove, 1/2 piece
- Cocoa, 2 tablespoons
- Coriander seeds, 1 teaspoon
- Salt, 1 pinch
- Fresh rosemary, 20g
- Red wine, 250ml
Sauce
- Dark chocolate, 80g
Potato Croquettes
- Eggs, 3 pieces
- Eggs, 3 pieces (for coating)
- Bread crumbs, 100g
- All-purpose flour, 100g
- Butter, 60g
- Salt, 1 pinch
- Black pepper, 1 pinch
- Oil, 1 liter
- Mashed potatoes, 600g
Additional
- All-purpose flour, 2 tablespoons
Preparation
Tenderloins in Marinade Crush the coriander seeds in a mortar. Transfer them to a bowl, add coarsely chopped garlic, shallots cut into slices, and cinnamon. Season with salt and pour in the red wine. Add rosemary needles (reserve a small amount for decoration).
Place the washed, dried, and cleaned tenderloins into the marinade, cover with plastic wrap, and refrigerate for about 24 hours. After removing from the refrigerator, let the meat sit for about 20 minutes. Cut both tenderloins in half and sear on all sides in a grill pan without oil. Place the meat on a rack set over a baking tray. Bake for 15 minutes in a preheated oven at 180°C (fan-forced).
Spread cocoa on a board, coat the tenderloins taken out of the oven in cocoa, and set aside to cool.
Sauce Pour the reserved marinade into a pot and bring to a boil. If necessary, skim off the foam. Add pieces of dark chocolate. Stir the sauce until the chocolate melts.
Potato Croquettes Cook the potatoes in salted water. Mash the cooked potatoes to a puree consistency. Transfer the puree to a pot or deep pan and heat, stirring constantly. Add butter, season with salt and pepper. Stir until the potatoes combine with the butter. Transfer the finished potato mixture to a clean bowl, add 3 egg yolks, and mix thoroughly. If the filling is too soft, you can add a bit of flour.
Sprinkle a board with a small amount of flour. Transfer the potato mixture to a piping bag. Pipe out 2 long rolls. Cut the rolls into 4-5 cm pieces, then coat them in flour, beaten eggs, and bread crumbs, shaping them into croquettes.
Heat the oil in a large pot to 180°C. Fry the potato croquettes until golden. Transfer the fried croquettes to a paper towel to drain excess oil.
Place the croquettes on a plate, one on top of the other. Pour the sauce onto the center of the plate. Slice the tenderloin and arrange it on the sauce. Decorate the tenderloin with the sauce and a few rosemary needles.
