Recipe: Roasted Pork Tenderloin

1 In a small sauté pan with a little butter, gently sweat your shallots for 5 minutes, salt and pepper, add the turmeric, then moisten with your veal stock and let it stew covered for 20 minutes then turn off the heat and leave covered.

2 In a fairly high pan, melt a knob of butter with a little oil, when the mixture is very hot, place your pork tenderloins, salt and pepper, cook 5 minutes on each side then remove from heat and keep covered for 10 minutes.

3 After this resting time, remove your tenderloins and keep them warm with your roasted bacon slices in a small covered dish in an oven heated to 80°(th2+)

4 Then put your pan back on the heat with the juice rendered from the tenderloins, place your plantain banana strips in it, salt (lightly) pepper then add a nutmeg zest, cook them for 15 minutes turning them and watching them carefully.
Plating
Reheat your shallot compote, place your banana strips in small molds then turn them out on one corner of the plate, the pork tenderloin on the other topped with this fragrant shallot compote which will serve as a sauce and 2 small "ears" of fried bacon.
*For this recipe I had at my disposal turmeric powder from Madagascar made in "sustainable" mode a real marvel! If you ever see one on a stall don't hesitate.