Iberian pork tenderloin, pea purée and egg yolk at low temperature

4 Iberian pork tenderloins 6 cloves garlic, crushed 20g garlic, finely chopped 15g coriander

15g pennyroyal 25g thyme
2 bay leaves

purée

100g onion, finely sliced 40g peas
250ml chicken stock 100ml double cream 250ml of red wine 100ml port

4 egg yolks

Sauté the onion in oil and butter with the garlic and half the aromatic herbs. Add the peas, chicken stock and cream. Bring to the boil and lightly cook the peas. Strain and blend to a purée, season, and set aside.

Beat the 4 egg yolks together and seal them in a vacuum bag. Cook at 64°C for 45 minutes then set aside.

Trim any excess fat and fibre from the tenderloins and season with salt and pepper. Seal in a hot sauté pan with a little olive oil, then
let the meat rest for 10 minutes. Add a little butter, the crushed cloves of garlic and the rest of the herbs to the pan, then add the red wine and port and reduce by a third. Transfer the tenderloin with the reduction to a vacuum bag and cook sous vide at 61°C for 50 minutes.

Serve with baby vegetables.