Pork Tenderloins with Celery Puree

Pork tenderloin – 2
Salt and pepper – q.s.
Olive oil – 2 tbsp
Chopped garlic – 6 cloves
Butter – 50 g
Herbs
White wine – q.s.
Celery – 1 and a half
Green beans – 400g
Milk – q.s. to cover the celery

Celery Puree

1. Peel the celery with a peeler to avoid waste.
2. Cut into pieces as thin as possible.
3. In a pan, add a little milk to cover the bottom and then add the celery.
4. Add milk to cover the celery and cook over low heat until soft.
5. Drain and reserve the milk.
6. Season with salt, pepper, nutmeg and add a little butter.
7. With a hand blender, beat until you have a puree. If necessary, add a little of the reserved milk until you reach the desired texture.

Pork Tender Loins

1. Remove the skins from the pork loins.
2. In a frying pan, add the olive oil and unpeeled garlic cloves and rosemary sprigs.
3. When the oil is very hot, add the tenderloins.
4. Brown on all sides for about 5 minutes, turning the meat regularly with tongs.
5. When the pork is well caramelized, add a little white wine and reduce the heat. (Cover the pan for a faster cooking process).
6. Let cook for 8-10 minutes or until the internal temperature reaches 65ºC.
7. Remove the loins from the pan and let rest for 4 to 5 minutes.
8. In the frying pan, mix all the herbs, butter if necessary and crush the garlic to make a homogeneous sauce.
9. Cut thin slices and serve with black or smoked salt.

NOTE: Pork is considered safe for consumption when it has an internal temperature of 65ºC.

Green Beens

1. Wash the beans, remove the ends and side fibers and place in boiling salted water until cooked but firm.
2. If the beans are large, cut into julienne strips.
3. In a frying pan with just a little hot oil, I sautéed the green beans.
4. Lower the temperature and add a little butter, chopped garlic and chopped parsley.