Smoked Pork Tenderloin with Pea Puree and Rhubarb

For smoked pork tenderloin with pea puree and rhubarb, first heat a pasta pot with a pasta strainer, put two handfuls of smoked flour or shavings in it to smoke. Put cleaned fillet into the sieve, cover tightly with a lid and wrap with kitchen foil. Then cold smoke for about 30 minutes.

In the meantime, sauté shallots and garlic in olive oil until translucent. Add the peas and sweat slowly for another 3 minutes. Add 8 tablespoons water, 2 tablespoons lemon juice and the lemon zest. Simmer for 2 minutes and then puree well in a tall container. If the puree is too firm, add a little water. Season to taste with salt and pepper. Stir in the garden cress and serve immediately.

For the rhubarb compote, peel the rhubarb and cut into small pieces. Remove the seeds from the chili pepper and chop finely. Bring to the boil once with the remaining ingredients. Mix the cornstarch with a little water and stir into the boiling broth, continue to boil for 2 to 3 minutes while stirring constantly. Then add the rhubarb and continue to simmer on low heat for another 5 minutes.

Season the meat with sea salt and pepper. Sauté in olive oil on all sides and cook for 8-10 minutes at 140 °C medium.

Cut the meat into slices, arrange on the pea puree, spread some of the compote on top and sprinkle the smoked pork tenderloin with pea puree and rhubarb with sea salt flakes and cress.

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