Pork fillets with sage sauce and smoked apple cream

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INGREDIENTS

1 kg pork tenderloin

2 tbsp finely chopped fresh mint

2-3 leaves fresh sage

50g butter

50g Gravy Sauce (Art. 43881)

80g Grill-Butter Style Marinade (Art. 50643)

For the puree

150g apple

250g celery

100g milk

50g butter

10g Smoke Paste (Art. 55046)

1 tsp lemon juice

For the garnish

Apple chips

COOKING INSTRUCTIONS

In a saucepan, cook the ingredients for the puree and blend until you get a smooth cream.
Marinate the pork tenderloin with half the amount of the Grill-Butter Style Marinade and cook in a vacuum at 74° for 80 minutes.
Cut into pieces, add the remaining Marinade, and baste the fillets or grill on high heat to caramelize on the outside.
In a saucepan, prepare the Gravy Sauce, flavoring it with sage and butter.
Serve a generous spoonful of the apple cream on the base, followed by the pork, and pour over the sauce. Garnish with the apple chips.