Preparation of pork
Cut off the excess fat and fibres with a sharp knife. Prune the beginning and end of the tenderloin to come up with an even cylinder-shaped piece of meat. Mix the buckwheat groats with the rosemary. Break the egg into the dish and scramble, season with salt and pepper and dip the pork tenderloin in it. Then coat in the buckwheat groats and rosemary batter. Heat the frying pan to 150 degrees, pour in 2 spoonfuls of oil and sauté the meat until golden. Then put into an oven heated to 160 degrees for 8 minutes. Cut into 3 cm thick slices.
Potato casserole with pumpkin
Peel the potatoes and the pumpkin, wash and leave a piece of pumpkin for decoration – cut it into cubes and cut the rest of the vegetables into thin slices. Mix with the sour cream and the laurel leaf, season with salt and pepper. Bake in the parchment together with pumpkin for decoration at 150 degrees for 40 minutes.
Pour the red wine into a small saucepan and cook until the alcohol evaporates. Add the broth and continue cooking. When the fluid reaches the consistency of sauce, add the butter, emulsify and season with salt and pepper.
Preparation of red tulle
Combine all ingredients into tulle in the dish. Pour the pastry onto a strongly heated frying pan. Wait until the pastry begins to bubble and the water evaporates. Put the tulle onto the parchment and leave it to cool down.
Put the casserole on a plate. Form the black elderberry syrup into dots, pour the gravy onto the middle and put the meat slices.
Use the baked pumpkin and parsley tops for decoration.