First scald the herbs (e.g., under a boiling water tap) and then lay them to dry on a baking sheet lined with parchment paper in the oven at 50 degrees Celsius (122 degrees Fahrenheit) for 30 minutes.

Then blend the dried herbs together with bread crumbs and salt in a blender or with an immersion blender.

The mixture is now ready to use and can only be used on meat that is already cooked - You cannot use it for breading.

Start by trimming the meat by removing the side muscle, silver skin, and end pieces. The tenderloin should be uniform in size. The trimmed meat can be cut into cubes and used in a stew, such as in a tenderloin stew.

Season the meat with salt and pepper and vacuum seal it.

Cook it for 1 hour and 15 minutes at 58 degrees Celsius (136 degrees Fahrenheit) in your water bath. If you are unsure about the quality of your pork tenderloin, give it 2 hours instead, still at 58 degrees Celsius (136 degrees Fahrenheit).

Remove the meat from the bag and pat it dry, either with a clean dish towel or paper towels.

Give the meat a crust by searing it over very high heat in plenty of butter for 15-20 seconds on each side.

Remove the meat from the pan and roll it in the herb breadcrumbs. Remember to save the remaining butter for the potatoes and possibly the pea purée.

Cut the meat into slices 2-3 centimeters thick and sprinkle with a good flaky salt.

Serve immediately.

Roughly chop the onions and garlic.

Sauté them until soft and golden over medium-high heat in a pan. This takes 4-5 minutes.

Add the frozen peas and white wine to the pan. Let it all simmer for 5 minutes.

Add cream, lemon juice, apple cider vinegar, salt, and pepper.

Blend the purée in a blender or with an immersion blender. Make sure not to add all the liquid at once when blending, but add it gradually until the purée is smooth. Also, feel free to add a bit of the brown butter from the searing of the tenderloin.

Scrub/peel the potatoes and halve those that are too large so they are all as uniform in size as possible.

Boil them for 10-20 minutes in a pot with a little salt in the water. The potatoes are ready when a sharp knife inserted into them releases easily.

When they are ready, briefly toss them in the remaining browned butter in the pan.