Recipe: Pork Tenderloins with Lemon

1 In a saucepan, pour 2.1 qt (2 liters) of water then salt it, add the thyme and bay leaf and a knob of butter then cook your carrots slowly covered (cooking for 15 to 20 minutes, testing them).

2 In a sauté pan put a good knob of butter and a little olive oil, when the mixture turns a light brown color, place your 8 small tenderloins, salt and pepper them then roast them 4 minutes on each side, resalt and reppepper then place 1/2 slice of lemon on each, cover and turn off the heat.

3 In a small saucepan put a good knob of butter then melt your spinach leaves in it, salt and pepper, keep covered and turn off the heat.

4 Remove your tenderloins onto a plate, remove some of the fat from the pan then heat it, deglaze with the cream and stock, reduce by 1/3. Check the seasoning, add a few drops of lemon then place your tenderloins in it, bring to a boil, cover and turn off the heat.

5 Drain your carrots then cut them into sections and pan-fry them in melted half-salt butter. Plating: On nice hot plates, plate your 2 tenderloins, coated with sauce, carrots arranged around them, a few grains of caviar lemon on each, and at the last moment on the tenderloins a little chopped mint. You can actually make the same recipe with veal tenderloin. *Thank you to my friend Xavier Calizi who sent me some caviar lemons grown at his place in Cape Corsica