24. 8. 2020 Pork tenderloin sous vide on celery puree

Season the pork tenderloin lightly with salt, pepper and torn rosemary leaves, place in a vacuum bag, drizzle with olive oil and wrap. Cook sous vide at 55°C for approximately two hours. Cut the cleaned celery into cubes and cook in lightly salted water with the potatoes. Once cooked, drain, add butter, cream, grated nutmeg and blend until smooth. Season to taste with salt.

Drizzle olive oil into the pan, add chopped garlic, lightly and slowly fry so that it doesn't turn bitter, add washed baby spinach, add salt, pepper and sauté for a while, but don't stew it so that it doesn't lose its colour and nutrients. Before serving, you can roast the tenderloin on each side.