Honey Vanilla Pork Tenderloin tender and flavorful

The day before:

1 Trim the pork tenderloin if necessary.

2 Coarsely crush (using the bottom of a saucepan) the peppercorns, coriander and juniper together, then add the grated vanilla.

3 Place the pork tenderloin on plastic wrap, then sprinkle it on all sides with the crushed spices. Wrap it up and let it rest in the fridge for 12 to 24 hours to absorb the flavors.

The next day:

4 Preheat your oven to 200-430°F (220°C) (gas mark 7).

5 Unwrap your pork tenderloin and season it with your fleur de sel.

6 Put the butter in a Dutch oven over heat and lightly brown your tenderloin on all sides.

7 Put it in the oven covered for 26 minutes.

8 Remove the lid, then brush your roast with your honey and gingerbread mixture and place it under the grill for 7 minutes until lightly golden.

9 Take out of the oven, put the lid back on and let it rest for 15 minutes.

10 Slice delicate, medium-thin slices (1/2 cm) on your work surface and arrange them in a rosette pattern on a nice round plate with a drizzle of pan juice around it. You can serve this dish with a good mashed potato, fresh pasta or braised cabbage.