Auxerrois/ Alsace, 2011
This sumptuous wine with low acidity and full body captures the flavorful dish very well. This mild white wine teases the gums with its fruity aromas.
Preheat the oven to 180°C/ 355°F. Peel and halve potatoes. Depending on size, cook in salted water for 20 - 25 min. Drain and put back in the sauce pan to keep warm.
Salt the pork and sear on all sides in a hot pan. Add pepper and cook in a preheated oven at 180°C/355°F with crushed garlic and fresh rosemary for approx. 10 – 15 min.
Remove the pork from the oven. Turn the oven down to 60°C/140°F and, once the oven has reached this temperature, put the tenderloin back in for approx. 10 – 15 min.
Meanwhile, slice shallots into fine strips. Peel carrots and quarter lengthwise.
Sauté the shallots in some vegetable oil until translucent. Add carrots and continue to cook. Deglaze pan with mineral water and season with sugar and salt and pepper.
Pluck the tarragon from its stem and add to pan. Close the lid and cook for approx 5 - 8 min. until the carrots are soft.
Add butter to potatoes and mash together with nutmeg, salt, and pepper. To serve, slice medallions of pork and place on the mashed potatoes with the carrots.