Pork Tenderloin with Potatoes and Chervil Cream

Rinse and peel the potatoes, then cook for 20 minutes in boiling salted water. Rinse the bean sprouts. Peel and coarsely chop the onion. Rinse and dice the peppers and tomatoes. Slice the pork tenderlon diagonally, coat with the flour, and lightly shake to remove any excess flour. 

Divide the butter and clarified butter to two pans. Sauté the pork in one of the pans, then wrap in aluminum foil and place in a 70°C (approximately 160° F) oven. Drain the potatoes thoroughly, then sauté in the remaining pan. Add the vegetables and sauté briefly. Deglaze the pan with 2-3 tablespoons of water, then season to taste with salt and pepper. Remove the pork from the oven. Arrange the pork on plates with the vegetables and garnish with chervil. 

Serve with the chervil cream.