Grilled pork tenderloin with spicy cherry salsa and smoked potatoes | Castello®

Ingredients

• 50 ml soy
• 50 ml olive oil
• 1 tsp worcestershire sauce
• 2 small, crushed garlic cloves
• freshly ground pepper
• 1 trimmed pork tenderloin
• 250 ml creme fraiche 38%
• 1 egg yolk
• 2 tbsp tarragon leaves
• ½ tbsp bearnaise essence
• ½ tsp sugar
• ½ tsp coarse salt
• ½ cucumbers
• 1 tsp coarse salt
• 300 g fresh, pitted cherries
• 2 finely chopped shallots
• 4 tbsp finely chopped red chillies
• ½ tbsp cherry vinegar
• 1 tbsp syrup – apple syrup, if you have it
• 1 kilo baby potatoes
• 1 tsp finely grated lemon zest (pesticide-free)
• 20 g butter
• 2 tsp smoked sea salt
• 4 rosemary
• baking paper (approx. 38 x 42 cm)
• fresh cherries with stems