Serves 4, ingredients:
4 200 gr Iberian pork tenderloins
1 kilo organic carrots
100 gr fresh ginger
A few sprigs of fresh tarragon
100 gr patanegra ham
200 ml fresh cream
Oil and salt to taste
Cut the excess fat from the pork tenderloins and place them one on top of the 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 in a “drop” of EVO oil, add the cream, bring to the boil and cook until the carrots become a pulp. Place in a blender and keep to one side.
Prepare a flavoured 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
Cut the pork tenderloins into portions and brown in a pan with the ginger and tarragon flavoured oil.
Place on plates as shown in the picture.