Pork tenderloin in orange sauce

For the pork tenderloin:

• Thoroughly remove the fat and skin from the tenderloins and cut into medallions.

For the garnish potatoes:

• Slice the potatoes and sauté them with some garlic and olive oil.
• Cover with cream, add salt and pepper and let to cook until tender.

For the apple compote:

• Cut the apple into wedges and cook with a little butter, water, sugar and a cinnamon stick.
• Once cooked, drain and blend with a blender until a smooth and shiny purée is obtained, adding some more butter.

For the crust of Idiazabal:

For the candied orange skin:

• Peel the orange, remove all the pith leaving only a thin orange skin.
• Chop into julienne strips.
• Blanch three times each time using fresh water.
• Drain and finish cooking in basic syrup.
• Set aside.

For the sauce:

• Prepare a demiglace: prepare a brown stock and reduce it 2/3.
• Caramelize the red curaçao with sugar, add orange and lemon juice, leave to reduce and mix with the demiglace.
• Add some butter cubes to refine.

SET UP

• Sear the tenderloin until golden in colour and finish cooking in the oven.
• Carve.
• Plate up the potatoes with a plating ring.
• Place some apple purée in a tear shape on the plate.
• Plate up the tenderloin in two pieces, giving height to the plating.
• Pour the orange sauce over the tenderloin, forming threads on the plate.
• Garnish with some candied orange skin strips.
• Lastly, stick the cheese crust into a piece of tenderloin and place some chives resting on the other piece to decorate.