Pork Tenderloin with Cocoa Crunch and Creamy Habanero Mandarin Sauce, Served with Fried Carrot-Dill Balls

A tender pork tenderloin crusted with a crunchy cocoa coating, paired with a creamy habanero sauce infused with mandarin, garlic, and onion. Accompanied by crispy fried carrot balls flavored with fresh dill for a balanced and vibrant plate.

Steps

1. Season the pork tenderloin fillet with salt and pepper. 2. Lightly coat the pork with cocoa powder, pressing gently to form a thin crust. 3. Heat a skillet over medium-high heat with a little oil and sear the pork fillet for 3-4 minutes per side until cooked through. Remove and keep warm. 4. For the sauce, sauté garlic and onion in a small pan over medium heat until translucent. 5. Add chopped habanero and cook for 1 minute, then pour in heavy cream. 6. Stir in mandarin zest and juice, simmer gently for 5 minutes, then blend or whisk until smooth. Adjust salt to taste. 7. For the carrot balls, mix grated carrot, dill, flour, and beaten egg in a bowl. Season with salt. 8. Shape mixture into small bite-sized balls. 9. Heat oil in a deep pan to 180°C (350°F) and fry carrot balls until golden and crispy, about 2-3 minutes. Drain on paper towels. 10. Plate the pork fillet with sauce drizzled on top and fried carrot-dill balls on the side. Serve immediately.

1 pork tenderloin fillet (approx. 150g) 10g unsweetened cocoa powder Salt and pepper to taste 1 clove garlic, minced 1/4 small onion, finely chopped 50ml heavy cream 1 small habanero pepper, seeded and finely chopped Zest and juice of 1/2 mandarin 1 medium carrot, grated 1 tsp fresh dill, chopped 1 tbsp all-purpose flour 1 egg, beaten Oil for frying (vegetable or canola) Salt to taste