Cut the potatoes and let them come to a boil in a pot of salted water. Strain them once almost cooked. Melt some butter in a pan and cook them for a little bit until they’re golden brown and cooked through. Mix in some fresh parsley
Sear the pork tenderloin in a pan with butter. Take it out when browned on all sides and start the sauce in the same pan
For the sauce, cook a chopped shallot in some olive oil. Once cooked but not browned add in the heavy cream. Let this simmer while you chop the tarragon leaves. Add them to the cream and lower the heat. Add the meat back in the pan and let it cook slowly.
Break the romanesco into smaller pieces. Put them on a baking sheet, season with salt, pepper and olive oil and cook it in the oven for 15 min or until cooked through but still firm
