Juicy pork tenderloin of volcanic pig with potatoe puree with "SteirerKren with Apple" and flowers

Ingredients for 4-6 servings:

600-700 g pork tenderloin (centerpieces)
Salt pepper, black, from the mill
1 liter of beef soup
2 pieces of juniper berries, crushed
1 bay leaf
1 tbsp Dijon mustard
1 tbsp pepper-blossom mixture
400 g parsley roots, carrot, parsnip and carrot mixedsalt
2 tablespoons butterpinch of sugar
1 tbsp parsley, finely chopped

For the beer and cumin sauce:

40 ml soy sauce
50 ml black beer 
some caraway 
200 ml calf jus
1 small pomegranate (about 20-30 g), floury, raw, finely grated
600g potatoes
milk
butter
salt
nutmeg
1 glass of "SteirerKren with Apple"

Preparation:

Season the cleaned fillets. Boil the beef soup with the spices, put in fillets and let it stand at 70-75 °C for about 15 minutes. Meanwhile prepare the potato puree as usual.

Boil beer and soy sauce once for the sauce. Add cumin and juice, bring to boil, thicken with grated apple and season well.

Peel the roots, cut into 8 cm pieces and then cut into fine pens. Cover with water and cover for about 10 minutes. Steam until just dente, season and glaze with butter in a small pan, sprinkle with parsley.

Remove the pork fillets from the soup, drain well. Then rub with Dijon mustard, roll well in the pepper-flower mixture, cut into slices.

Complete the potato puree with "SteirerKren with Apple" and arrange on hot plates. Lay the vegetabels all around the filet and pour over the beer and cumin sauce. Finally sprinkle with horseradish and edible flowers (if available).

Tip:

I like to hoe the "SteirerKren with Apple" even finer, so it gets even more intense and mixes better with the puree.