For the smoked pork tenderloin with tomato salad and olive oil ice cream, clean the tenderloin well (parry it, i.e. remove the fat and silverskin). Heat a pasta pot with the smoked flour. Place the pasta basket on top and put some baking paper inside.
Put the pork tenderloin on it, close it well with a lid, wrap it with some plastic wrap and let it smoke on low heat for about 20-30 minutes. If the pork tenderloin is still too raw after that, roast it in the oven at 160 °C for about 15 minutes.
For the vinaigrette, mix all ingredients well and season well with salt and pepper.
Wash the tomatoes well and cut them into thin slices, season with about salt and drizzle with the vinaigrette.
For the ice cream, beat the egg yolks with the sugar until foamy. Heat the milk and the cream in a saucepan. Empty into a metal bowl and place over a pot of water. Heat the saucepan slightly, slowly beat the eggs into the milk and cream mixture.
Heat the mixture until it reaches a firm consistency (pull off to form a rose). Then stir in a little salt, fresh goat cheese, olive oil and lemon zest. Cool well and freeze in the ice cream maker for about 20 minutes.
Arrange all ingredients together and garnish the smoked pork tenderloin with tomato salad and olive oil ice cream with some fresh basil.