Method:
Cut the excess fat from the pork tenderloins and place them on top of each other to form two rectangles of the same size.
Wrap in cling film and place in an airtight bag in the fridge.
Meanwhile clean and finely cut the carrots and brown them in a “drop” of EVO oil, add the cream, bring to a boil, and cook until the carrots become a pulp. Place in a blender and keep to one side.
Prepare a flavored oil with brunoise ginger and tarragon in the oil heated to 60° for 40 minutes.
Steam or cook the pork tenderloins in a slow cooker (temp.64°) for 6 hours.
Presentation:
Cut the pork tenderloins into portions and brown them in a pan with ginger and tarragon-flavored oil.
Place on plates as shown in the picture.
