My #SummerKitchen Part 14 ➡️ Pork tenderloin, seared until pink, served with zucchini and cucumber sauce, zucchini and cucumber vegetables, and tagliatelle ⬅️ INGREDIENTS: Pork tenderloin, zucchini, cucumbers, tagliatelle, verjus/white wine, crème fraîche, salt, pepper, dill, oregano, tomato paste (optional), butter VEGETABLES & SAUCE ▪︎Cut the zucchini and cucumbers into quarters lengthwise; cut out the seeds ▪︎Cut the zucchini and cucumbers into bite-sized pieces; season with salt. ▪︎Place a colander over a bowl; add the zucchini and cucumber pieces to drain... ▪︎Coarsely chop the cores as well, place them in a saucepan, and season with salt ▪︎After about 3 hours of draining, add the collected liquid to the cores in the saucepan ▪︎ Pour in a generous splash of verjus or Gutedel, bring to a boil, let simmer for 10 minutes, add crème fraîche, and purée with an immersion blender. ⚠️ If the seeds in the cores have already formed, strain the sauce through a sieve! This will give you a light, creamy sauce—the components of the cores act as a natural thickener! Season the sauce with pepper and salt to taste, then keep warm ▪︎Season the zucchini and cucumber pieces with oregano and salt if desired. Sauté them vigorously in a very hot pan with a little peanut oil. Don’t forget to stir! Adding a little tomato paste won’t hurt either... (I used a seasoned salt made from dried tomato skins...) Keep warm. Sauté just long enough so they’re still al dente! MEAT ▪︎ Trim the thin ends off the pork tenderloin, season with salt, rub with minced garlic and oregano, sear in peanut oil for 2 minutes on each side, then keep warm in the oven at 80° for 35–40 minutes. ▪︎Cook the tagliatelle al dente, drain, toss in nut butter, and keep warm FINISH ▪︎Season the sauce with a little chopped dill. Spoon a pool of sauce onto a preheated plate. ▪︎Slice the fillet, place it on the sauce, and drizzle with a little more sauce ▪︎Arrange the vegetables and pasta around it ▪︎As a drink to go with this, I recommend a dry Markgräfler Gutedel or Sauvignon Blanc! ▪︎The author and surviving ☺️ taste tester @patronbernard wishes you bon appétit